Gluten-free fig and almond cake

Ingredients:
3-4 fresh figs, sliced thinly (remove base and stalk)
4 large eggs, beaten
228g tomor or margarine
228g caster sugar
228g ground almonds, sifted
½ tsp almond extract
For the topping:
20g almonds, toasted
2 tbsp apricot or strawberry jam
Ice cream or double cream to serve

Method: 

• Preheat the oven to 180°C.
• Line the base of a 23cm non-stick spring form tin with parchment paper and place the sliced figs around the tin’s base.
• In an electric mixer or by hand, cream the margarine and sugar until pale and fluffy and then beat in the eggs a little at a time.
• Add the almond extract and then lightly fold in the sieved ground almonds.
• Spread this mixture carefully over the figs, evening out the surface with the back of a tablespoon.Bake on a middle shelf in the oven for exactly 45 minutes.
• Cool over a wire rack and when cooled, loosen the mixture around the edges.
• Place a serving plate over the tin and flip over, then release the spring form and peel away the parchment paper.
• For the glaze: heat the jam in a small pan over a medium heat until liquid. If it is too thick, add a touch of water. Remove from heat and strain the jam through a fine sieve to remove lumps, and cool until only slightly warm, then use a pastry brush to glaze the tart.
• Sprinkle with the toasted almonds.

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