This easy cake is a perfect teatime treat. The fig leaf olive oil gives it an amazing floral flavour and the slightly chewy crust gives way to a squidgy centre. Because it contains ground almonds instead of flour (it’s a happy accident that it’s gluten-free and dairy-free), the texture is almost that of treacle tart. Lovely served warm or cold with a dollop of crème fraîche (or non-dairy alternative) and more fresh figs.

Ingredients:

• 75g golden caster sugar

• 75g light muscavado sugar

• 3 medium eggs

• 125ml Extra Virgin Fig Leaf Olive Oil (from Belazu)

• 150g ground almonds

• Pinch of salt

• Half a teaspoon of bicarbonate of soda

• Fresh figs, rose petals and desiccated coconut to decorate

Method:

1. Heat the oven to 150°C fan.

2. Grease and line a 22cm springform tin.

3. Mix together the ground almonds, pinch of salt and bicarbonate of soda.

4. Put the eggs, sugars and olive oil into a large bowl and beat with an electric whisk until the mixture thickens - around 3 minutes.

5. Add the dry almond mixture and stir until thoroughly combined.

6. Pour the batter into the prepared tin and bake for around 40 minutes. The sides should be set and the centre a bit squidgey.

7. Leave the cake to cool in the tin for 15 minutes before carefully easing it out.