Fig Cake with Crumb Topping

This recipe has been tweaked and prodded to create what I think is a pretty yummy cake.

Makes 8-10 servings

Ingredient List:

• 6 tablespoons extra virgin olive oil
• 6 tablespoons coconut sugar
• 2 teaspoons pure vanilla extract
• pinch sea salt
• grated zest and juice of 1/2 fresh lemon
• 1 1/2 cups sprouted whole wheat or whole wheat pastry flour
• 1 tablespoon egg replacer (I use Bob’s Red Mill)
• 1 teaspoon baking powder
• 1/2 cup coarsely chopped walnut pieces
• spring or filtered water
• 6-7 small fresh figs, halved lengthwise

Crumb Topping:

• 6 tablespoons almond flour
• 6 tablespoons coconut sugar
• 2 tablespoons finely chopped walnut pieces
• 2 tablespoons olive oil

Step By Step Instructions:

Preheat oven to 350 F and lightly oil a 10-inch round baking dish.

Whisk together the oil, coconut sugar, vanilla, salt and lemon juice and zest. Mix in flour, egg replacer, baking powder and walnut pieces. Slowly add water, mixing to form a smooth spoonable batter, about 1 cup water.

Make the crumb topping by mixing all the ingredients together to form the texture of wet sand.

Press the fig halves in the batter in an attractive pattern. Using your fingers, crumble the crumb topping over the cake, leaving some of the cake top and figs showing.

Bake for 40-45 minutes or until the top of the cake bounces back to the touch.

Allow to cool before slicing.