Almond Cake

Made from honest ingredients that love you back. This almond cake combines wholesome, nourishing ingredients with just enough sweetness to satisfy your cravings. Packed with flavour from almonds, cacao, fresh figs, and strawberries, it is a dessert that celebrates simplicity and quality.

Ingredients (serves 12, 8-inch cake tin)

300 g almond flour
200 g coconut blossom sugar
8 eggs
2 tbsp cacao powder
500 ml double cream
2 tbsp cacao powder (for cream)
2 tbsp agave
2 figs
5 strawberries
20 g almonds
25 g Ombar chocolate, finely chopped

Method

Preheat oven to 180°C and line an 8-inch cake tin with baking paper.

In a bowl, whisk together the egg yolks and sugar until creamy.

Stir in almond flour and 2 tablespoons of cacao until well combined.

In a separate bowl, whip egg whites until stiff peaks form. Gently fold the whites into the almond mixture.

Pour the batter into the prepared tin and bake in the centre of the oven for 45 minutes. Allow the cake to cool completely.

While the cake cools, whip the cream in a large bowl until it begins to thicken. Add the remaining 2 tablespoons of cacao and the agave, then continue whipping until the cream is thick enough to spread.

Spread the cream evenly over the cooled cake, then top with fresh figs, strawberries, almonds, and finely chopped chocolate.

Slice and serve.

A nourishing, naturally sweet cake that balances flavour, texture, and wholesome ingredients for a truly satisfying treat.