Almond Fig Cake
- 2 cups of whole wheat flour
- 1 cup of jaggery
- 100 gm dried figs, chopped
- 200 gm almonds soaked in water
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp of apple cider vinegar
- 1 tsp vanilla
- 1½ cups of soy milk
- thinly sliced almonds for garnish
Preheat the oven to 180 degrees C (350 F) and prepare a 30 cm square baking pan with grease proof paper. Mix the dry ingredients together in a large bowl. Now blend the soaked almonds until they are smooth and creamy. In a separate bowl mix the jaggery and soy milk into a paste, then add the vanilla and vinegar. Stir the wet ingredients into the dry and then add the almonds and figs and stir the mixture well. Sprinle thinly sliced almonds on top. Bake in the oven for 30 minutes and test with a clean knife.
Heat in a small saucepan one cup of orange juice, ½ cup of water, 1 tbsp lemon juice, ¼ cup of jaggery and 1 tsp of cinnamon. Bring to the boil and simmer for 5 minutes. Pour this over the hot almond cake.