Delicious with a dairy-free ice cream. 

• Preheat oven to 160°C and lightly grease a 28cm fluted loose-bottomed tart tin.
• Place the margarine, sugar, silan, lemon zest and vanilla extract in the bowl of an electric mixer and whisk for 6–8 minutes, or until light and fluffy.
• Add the almond milk, ground almonds, flour and baking powder and mix to combine. Fold in the flaked almonds. 
• Spoon into the tart tin and spread until smooth.
• Arrange the figs on the almond filling, pressing down slightly. l Put the tart tin on a baking tray and cook for 45 minutes, or until golden and set.
• To serve: drizzle each plate with a little date honey and sit a wedge of clafoutis on top.
• Dust with icing sugar.

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