• Carolyn

Fig and blueberry almond cake

Has breakfast or a snack ever looked this good?

This delicious cake has the goodness of almond and ragi flour in addition to fresh figs and blueberries

You simply can't go wrong with this one


4 fresh figs

1/4 cup blueberries

2 eggs

50 grams butter

1/2 tsp vanilla essence

1/4 cup ragi flour

1 cup almond flour

1/2 tsp baking powder

1/2 tsp cinnamon powder

Pinch of salt

1/4 cup castor sugar

A drizzle of honey


- Preheat the oven to 180 C

- Grease and line a small cake tin and set aside

- Whisk together the butter and the sugar until creamy

- Add in the eggs and vanilla essence and whisk until light and fluffy

- In a large bowl mix all the dry ingredients together until well combined

- Add the dry ingredients into the wet ingredients and fold it in until combined

- Pour the batter into the prepared cake tin

- Arrange the fresh figs and blueberries on top and drizzle with honey

- Bake at 180C for 30 minutes


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