4 tablespoons vegan butter, like Earth Balance, melted (plus extra for greasing pan)
1 cup raw almonds
¼ cup sugar, plus 1 tablespoon for sprinkling
¼ cup white whole wheat flour (or to make this gluten-free, try spelt flour)
½ teaspoon non-aluminum baking powder
⅛ teaspoon cinnamon
⅛ teaspoon salt
3 Tbs ground flax seeds (flax meal), plus ½ cup plus 1 Tablespoon warm water, whisked together and allowed to sit for 5 minutes.
2 tablespoons maple syrup
½ teaspoon almond extract
12 to 14 ripe figs, stems removed, cut in half
Heat oven to 375 degrees. Grease pie pan with earth balance; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
In a separate bowl, whisk together flax/water mixture, melted butter, syrup, and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
Arrange fig halves fleshy side up over the batter and press them down gently. Sprinkle figs with Tablespoon reserved sugar and bake for 30 minutes, or until golden. Test by inserting toothpick into center. Cake is done when toothpick comes out clean. Cool and serve.
This recipe has been adapted from a recipe originally posted in the New York Times August 16,2013
Learn more about Tracey Glover and the Pure Vegan here: http://www.thepurevegan.com/