Brown Sugar Fig Cake

I strongly encourage everyone to make this, especially if you are lazy or short of time but want something sweet and easy and yet will win the crowd. It is its simplicity, fool-proof recipe that makes this a keeper. I wanted to give away the leftover but changed my mind when Adrian frowned and scoffed in disbelief.

There's a lot of room to play with the recipe. You can substitute figs with raisins or other dried fruits, or not use any at all. I don't have white flour, hence the use of rye flour with flaxseed and ground almond. It might have been a nightmare dessert if I had used rye flour only.

I served this cake with homemade raspberry jam (it took a mere 15 minutes to make) and fresh blueberry. I imagine fresh cream and custard will be just as good.

Ingredients:

• 1/2 cup virgin coconut oil
• 1 cup natural brown sugar
• 1 egg
  
• 1/2 cup buttermilk (white vinegar + milk)
• 1/2 cup organic rye flour
• 1/2 cup ground flaxseed
• 1/2 cup ground almond
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon pure vanilla essence
• 2 dried figs, chopped

1. Preheat oven at 150C. Grease a 7 x 7 baking dish.
   
2. Put all the ingredients, except figs, in the order given in one big mixing bowl.
   
3. Mix together with a electric blender for 3 minutes. Stir in figs.
4. Pour over prepared baking dish. Bake at 150C for 35- 40 minutes. Serve with fresh fruits/ jam/ cream.