Because figs have relatively high water content, they release a lot of juice as they cook, resulting in a moist, delicate crumb.
By Mariela Alvarez Toro
- 1 ½ cups almond flour
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 1 tsp. ground cinnamon
- ¼ cup melted coconut oil
- 2 large eggs, whisked
- ¼ cup pure maple syrup
- 1 tsp. vanilla extract
- 1 cup black figs cut into eights
- ¼ cup raw pumpkin seeds
- Preheat oven to 350 degrees Fahrenheit.
- Grease and line either an 8X8 baking pan with parchment paper.
- Mix dry ingredients in a large bowl.
- In a separate bowl mix wet ingredients.
- Incorporate wet ingredient into dry ingredient mixture. Fold together until well blended.
- Add fig chunks into batter and gently fold in.
- Pour batter into baking sheet.
- Sprinkle pumpkin seeds and bake for 20-25 minutes. To test for doneness, insert knife into cake and remove.
- When fully baked knife will come out clean.
- If using a different baking pan, such as a loaf pan, bake for 30-35 minutes.
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.