Figgy Breakfast Traybake
Ingredients
- 12 ripe figs
- 200 grams 7 ounces ground almonds
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 50 grams 1¾ ounces light brown soft sugar or coconut sugar
- Finely grated zest of 1 orange
- 3 free-range eggs
- 1 teaspoon vanilla extract
- Juice of ½ an orange
- 60 grams 2 ounces unsalted butter, melted and slightly cooled
Makes 16 slices | Calories 164 (per slice)
Prep 20 mins | Cook 50-60 mins |
Instructions
- Preheat the oven to 180°C (350°F) and line an ovenproof dish with baking paper.
- Set aside the 4 firmest figs and roughly chop the remaining 8 figs.
- Don’t worry if they become soft and jammy; that’s what you want.
- In a large bowl, mix together the ground almonds, baking powder, cinnamon, sugar, and orange zest.
- In a separate bowl, whisk the eggs and then add the vanilla, orange juice, and melted butter.
- Combine the wet mixture and the chopped figs with the almond mixture and fold to combine.
- Pour the mixture into a 20x26cm (8×10 inch) brownie tin or ovenproof dish and level the top with the back of a spoon.
- Slice the reserved figs and arrange them on top of the batter.
- Bake in the oven for 50-60 minutes, or until a skewer inserted into the center comes out mostly clean with no more than a few crumbs.
- The top should be golden brown, and the middle should be firm.
- Allow the cake to cool slightly before serving, and make sure it cools completely before transferring it to an airtight container.
- It will keep well for up to 4 days.
Notes & Wine Advice
Enjoy this Figgy Breakfast Traybake as a delightful morning treat or snack!