Preparation time: 1hr

Serves: 12 pieces

Square baking tray: 21cm x 21cm

figcake

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   4 eggs

   1.5 cups of sugar

   3/4 cups organic extra virgin olive oil

   2 cups self raising flour

   3 tbs tahini

   3 tbs fig syrup {συκόμελο}

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Preheat the oven to 180˚C. In a bowl, mix the eggs with the sugar until light and creamy. Then mix in the olive oil and flour and pour into your baking tray. In a small bowl, combine the tahini and fig syrup. Drizzle over the cake mixture and then swirl through the mixture using a teaspoon. Bake for approximately 40mins on 180C.

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*** Photo (and cake!) courtesy of Myrto Lazopoulou from Foodsnaps