Of which 15 g sugars and 7.4 g saturated fat.
No-added-sugar version: 255 kcal and 5 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (figs) · Vitamin E (almond) · Magnesium (almond)
Allergens egg, milk, tree nuts
Fresh fig and almond cake
Almond cake with fresh figs arranged underneath and on top.
Ingredients
- 4–5 fresh figs, sliced (225 g / 8 oz)
- 2 cups almond flour (192 g / 7 oz)
- 1 cup gluten-free oat flour (90 g / 3¼ oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ⅔ cup erythritol (133 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ⅓ cup coconut oil (67 g / 2¼ oz)
- ½ cup plain yogurt (122.5 g / 4½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a round pan.
- Arrange half the fig slices over the bottom of the greased pan.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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