Fig, Honey & Almond Cake Tart

INGREDIENTS

1 cup Greek or natural yoghurt

½ cup Great Southern Groves Extra Virgin Olive Oil

3 eggs

¼ cup honey

½ cup caster sugar

1 ¼ cup SR flour

¾ cup ground almonds

4-5 figs sliced

Another ¼ cup honey

METHOD

Preheat oven to 170°C fan forced

Whisk together yoghurt, olive oil eggs and honey in a bowl. (Honey – see tip)

Add in flour, sugar and ground almonds. Mix until well combined.

Grease a flan tin with removable base with a little olive oil (see tip)

Pour mix into flan tin and top with sliced figs.

Bake for 35 - 40 minutes or until top is golden and cake is set.

Brush with warmed honey.

Serve on its own or warmed with cream or ice-cream.

** This recipe uses figs but would be equally delicious with other fresh fruit in season including peaches, nectarines, plums, berries, apple, orange segments.

TIPS

Honey – when measuring out your honey, use the ½ cup that you already measured the olive oil with. Only half fill (1/4 cup) and the olive oil left in the measuring cup helps the honey pour out easily.

Greasing pan – using a pastry brush with the olive oil to grease the flan tin helps get the olive oil into all the corners.

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