And TA-DAAAAA.... this year it has fruit on it. Quite a bit actually for such a young tree and needless to say: It is DELICIOUS!!!
We have been eating fig with goat cheese for weeks and today I am baking a cake (yes, gluten free and GAPS friendly); took me about an hour, including baking time, so totally do-able.
Here is my recipe:
4 tablespoons of butter, melted plus some for greasing the pan
1 1/4 cups of almond flour (blanched)
1 teaspoon of baking soda
1 tablespoon of apple cider vinegar
1/4 teaspoon salt (I use pink Hymalayan salt)
1 tablespoon of bourbon vanilla paste
4 tablespoons of honey
12 ripe figs
|CAKE - before I put it in oven|
Heat oven to 375F. Butter a 9 inch pan; I used a pyrex dish. Set aside.
In mixing bow #1, mix the dry stuff: almond flour, baking soda, salt.
In mixing bowl #2, whisk together the eggs, melted butter, vinegar, honey and vanilla.
Add mixing bowl #1 into #2 and beat for about one minyte. Then pour batter into pan.
Now, remove stems from figs, cut into halves and arrange cut-side-up over the batter.
Bake for 30 minutes or until done doing the center probe test.
Cool before serving.
Bon appetite! I like them best with creme fraiche, of course.
"Nature never says one thing and wisdom another." Decimus Junius Juvenalis