70 g (2 1/2 oz) 1/2 cup of potato flour
100 g (31/2 oz) 2/3 cup of maize flour
100 g (3 1/2 oz) 2/3 cup of rice flour
2 teaspoons of Gluten free baking powder
A pinch of salt
225 ml (7 1/2 fl oz) generous 3/4 cup of light sunflower oil
225 g (8 oz) 1 generous cup of caster (superfine) sugar
4 large free-range eggs
130 g (4 1/2 oz) 1 1/2 cups of ground almonds
Grated zest of 1 lemon
125 ml (4 fl oz) 1/2 cup of aged Amontillado dry sherry
icing (confectioners') sugar to decorate
for the figs
12 ripe, but firm, figs
Juice of 1 large orange
3/4 teaspoon of pure Madagascan vanilla extract
1 teaspoon of Gluten free mixed (pie) spice
A little grated nutmeg
3 tablespoons of Marsala
3 tablespoons of runny honey
20 cm (8 inch) non-stick cake tin, greased and dusted with extra flour
1. Preheat the oven to 180°C (350°F) gas 4
2. Sift the flours, baking powder and salt into a large bowl.
3. In another bowl, whisk the oil with the sugar and beat in the eggs, one at a time, until thick and creamy.
4. Gently fold the egg mixture into the flours. Carefully add the almonds, lemon zest and sherry, and spoon the cake mixture into the prepared tin.
5. Bake for 1 hour, or until an inserted skewer comes out clean.
6. Allow the cake to cool, then turn out onto a wire rack and leave until cold.
7. Wash the figs and place them in an ovenproof dish with the orange juice, vanilla extract, spices and Marsala.
8. Pour the honey over the figs and bake for 35 minutes or until soft and glazed.
9. Put the cake on a plate and sprinkle with icing (confectioners') sugar.
10. Serve the figs warm or cold with the cake.