Fig Honey Cake

Ingredients

• 100 g butter
• 0.5 tsp lemon zest
• 2 Eggs
• 125 g honey
• 1 tsp spice cake spice
• 0.25 tsp vanilla powder
• 1 tbsp cocoa powder
• 100 g spelt whole‑grain flour
• 1.5 tsp Baking Powder
• 100 ml Almond drink (almond milk)
• 100 g fig jam
• 8 fresh figs

Instructions

1. 1.

   Melt butter in a small saucepan and pour into a mixing bowl. Rinse the lemon under hot water, pat dry, and finely grate the zest. Add the lemon zest, eggs, honey, spice cake spice, vanilla, cocoa, flour, baking powder, and almond drink to the butter and whisk until well combined. Pour the liquid batter into a springform pan lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 35–45 minutes.

2. 2.

   For the topping, stir the jam until smooth and spread it over the cooled cake, leaving a border of about 1 cm.

3. 3.

   Wash the fresh figs, remove stems, and slice them. Arrange the slices spirally on top of the jam and serve.