INGREDIENTS

• FILLING
• 250 g Walnut
• 6 Figs
• 5 Eggs
• 125 mls Olive Oil
• 75 g Natvia Gold
• 2.84 g Cinnamon
• 1.42 teaspoons Nutmeg
• 1 teaspoon Salt
• 2 tablespoons Cornflour
• 1 teaspoon baking Powder
• 2 tablespoons Natvia Salty Caramel Toppings
• SERVE (optional)
• Mascarpone
• Natvia Salted Caramel Topping
• Figs

METHOD

1. Preheat oven to 180C and line a 20cm round cake tin with baking
paper.
2. Place the walnuts in a food processor and pulse to a course meal, set
aside.
3. Slice the figs into 1cm thick rounds and set aside.
4. In a stand mixer, combine eggs, oil, Natvia Gold, cinnamon, nutmeg,
salt and cornflour. Mix on a medium speed until frothy.
5. Add the walnuts and baking powder and mix again until combined.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Gently place the figs overlapping one another around the outer edge of
the batter.
8. Place into the preheated over for 45 minutes or until a skewer is
inserted comes out clean.
9. Once cooked remove from the oven and leave to sit in the tin for 5
minutes.
10. Transfer the cake to a wire rack and gently brush, Natvia Salty
Caramel Sauce over the top while the cake is still warm.
11. Serve warm with mascarpone, fresh figs and Natvia Salty Caramel
Sauce