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Gluten-free cake with Figgy spread of fig, hazelnut and cocoa

Ingredients

  • 2 unsprayed oranges
  • 6 eggs
  • 1 teaspoon baking powder
  • 230 g of coconut sugar
  • 210 g of finely ground almonds
  • 2 tablespoons cocoa
  • 7 tablespoons Dida Boža Figgy spread
  • For the coating: Dida Boža Figgy spread or chocolate glaze

Preparation

Boil oranges in water for about 2 hours. Cool them.
Remove the stones from the cooled cooked oranges, and then mix the oranges in a blender into a porridge.
Add eggs, sugar, ground almonds, baking powder, cocoa and Dida Boža Figgy spread to the blender and mix everything.
Pour into a mold lined with baking paper and bake for about 45-60 minutes (depending on the oven) at 180°C without a fan. Somewhere in the middle of baking, cover the mold with foil. Allow to cool in the mold.
If desired, coat with Dida Boža Figgy spread or melted chocolate.

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