Fig and Almond Cake

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

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

It’s the perfect cake for a lighter, lower-sugar option. No sugar overload, just natural sweetness from the figs and almonds, perfectly complemented by the fresh cream. 

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.