Ingredients
Method
1.Preheat oven to 160°C and grease or line a regular-sized cake tin.
2.In a large bowl, beat together the eggs, coconut oil, sugar and baking soda until smooth.
3.Gently fold in the ground almonds, figs, currants and lemon zest, and mix until well combined.
4.Pour the batter into the prepared cake tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool completely in the tin before inverting onto a baking tray.
5.To prepare the mascarpone topping, place the mascarpone and honey in a small mixing bowl. Using a wooden spoon, mix until well combined.
6.Spoon mascarpone cream onto cake and spread evenly. Sprinkle with crushed pistachios. Stored in an airtight container in the fridge, it will keep for 3-4 days.
