Ingredients
- 1 ½ cup whole wheat flour (I use einkorn)
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ cinnamon
- ¼ nutmeg
- ¼ salt
- ½ cup extra virgin olive oil
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- 2 large eggs (you can substitute flax seed 1:1 ratio. 3 tablespoons of water for every tablespoon of flaxseed meal)
- 1 teaspoon vanilla extract
- ¾ cup 100% grassfed milk (or almond milk)
- Orange zest
- 1 cup of fresh figs + extra for garnish
- ¼ cup chopped pistachios
- A few sprigs of rosemary
Directions
- Preheat oven to 350 degrees: Grease a 9 inch round cake pan with olive oil and line the bottom with parchment paper
- Mix together the dry ingredients first: whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt
- Whisk together the wet ingredients: In a large bowl, combine olive oil, maple syrup, coconut sugar, and eggs. Whisk until all ingredients are combined. Then, add in the vanilla extract, milk, and orange zest until everything is well-incorporated.
- Combine wet and dry ingredients: Slowly add the dry ingredients into the wet ingredients bowl and stir to combine. Make sure not to over mix.
- Fold in figs: Gently fold the diced figs and chopped pistachios into the batter
- Bake: Pour the batter into the prepared cake pan and smooth the top. Add extra fig on top in a pretty design.
- Bake the cake: Bake the cake for 30-35 minutes, until the top is golden brown and a toothpick inserted comes out clean.
- Cool: Let the cake cool for 10 minutes before transferring it to a plate to cool completely
- Serve: My recommendation for serving is with a drizzle of honey, more chopped pistachios and figs on top. Powder sugar is optional. I like to serve with some fig yogurt as well.