4 tbsp runny honey, 1 tbsp lemon juice, 8 dried figs (whole)
125ml olive oil, 300g ground almonds, 2tsp baking powder. 3 large eggs, 125ml runny honey
Stir the honey into 4 tbsp boiling water and add lemon juice and figs – leave to soak for at least an hour.
Preheat oven to 160C and line a 20cm cake tin. Put almonds, baking powder and a pinch of salt in to a large mixing bowl and stir, Whisk together the eggs, honey and olive oil in a separate bowl, then stir into the dry ingredients.
Pour into the tin and arrange the figs on top, reserving the soaking liquid. Bake for 40-50 minutes until golden brown. Use a cocktail stick to poke a few small holes in the top of the cake and slowly pour over the liquid allowing it to absorb into the cake. Allow to cool.