oven tray, 20cm/8” round cake tin, blender, rice paper and mixing bowl

125g mixed almonds and hazlenuts
75g FREEE Buckwheat Flour
75g caster sugar
25g cocoa
¼ tsp ground nutmeg
¼ tsp ground cinnamon
250g dried figs
125ml spiced rum or grape juice
75ml oil
75ml cold black coffee
50g dates
25g dark chocolate
1 tsp grated lemon zest
25g flaked almonds
rice paper
oil, for tin

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Rub some oil around the inside of a 20cm/ 8” round cake tin and insert a circle of rice paper.
3. Spread out the nuts on an oven tray, bake in the oven for 4-5 minutes then leave to cool.
4. Measure the flour, sugar, cocoa, nutmeg and cinnamon into a bowl and stir to combine.
5. Put the figs, rum (or juice), oil, and coffee into a kitchen blender and pulse to make a thick paste.
6. Break the chocolate into small pieces and add this to the bowl.
7. Add the prepared nuts, dates, and lemon zest to the blender and pulse to mix.
8. Sieve in the prepared flour blend and pulse again to mix.
9. Tip the mixture into the prepared tin and smooth the top.
10. Press the flaked almonds into the top of the cake.
11. Bake for 45-50 minutes.
12. Cool in the tin before turning out the cake.
13. Wrap and store the cold cake in a cake tin.