Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
> (American / Metric measures) <
. 1/4 cup (60g) unsalted butter
. 1/2 cup (50g) brown sugar, packed
. 8 fresh, ripe figs (lengthwise)
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. 1 cup (130g) 'sweet' white Sorghum flour *
. 1/2 cup (110g) granulated sugar
. 1/2 cup (85g) roasted almonds, crushed
. 1 tsp. (5ml) baking powder
. 1 tsp. (5ml) baking soda
. 1 tsp. (5ml) ground cinnamon spice
. 1/4 tsp. (1ml) sea salt
. 1 tsp. (5ml) pure Vanilla extract
. 3 large eggs
. 1/2 cup (100ml) grape seed oil (canola is fine)
. 1 tsp. (5ml) apple cider vinegar (optional)
. 19 whole roasted almonds for decoration (optional)
> * For those who do not want to make this cake necessarily gluten free...the amount of FLOUR can be substituted fully with the exact quantity of regular 'all purpose flour' or half with 'whole wheat flour'.
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and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
