Fig and Almond Cake

Inspired by the Mediterranean, think cobbled streets, olive trees, juicy figs and sweet almonds.

Almond & vanilla sponge, filled with vanilla bean spiked double cream and fresh figs, then covered in toasted almonds. 

It’s the perfect cake for a lighter, lower-sugar option, with natural sweetness from the figs and almonds, perfectly complemented by the fresh cream filling. 

Please note: if not eating immediately, please store in the fridge and eat within 1-2 days. Remove from the fridge a couple of hours before eating to enjoy at room temperature.