Chocolate, Fig and Walnut Cake (GF)

November 7, 2014 2 Comments

Recently I was back home in Auckland visiting my family. For the first time since Easter all the family was together to celebrate my brother’s birthday. Attempting to cater for a vegetarian (clearly not an issue when it comes to birthday cake) and another one who is low FODMAP, I used this great recipe. However, rather large disclaimer. It is not really FODMAP¬†friendly apart from using almond meal instead of flour! I couldn’t quite bring myself to remove the honey, or figs, as then where would we be? I would be a fig-less cake. So chopped into teeny tiny bits, it was hopefully more manageable for the one with the ailments. At least, that is what I can only guess now as there were definitely no complaints with this one.

Chocolate, Fig and Walnut Cake has been adapted from the St Cuthberts Cook book


  • 110gm butter (salt reduced)
  • 1 cup caster sugar
  • 2 tbsp runny honey
  • 2 eggs
  • 1/4 cup raw cocoa powder
  • 1 1/3 cup almond meal
  • 3/4 tsp baking powder
  • 2 1/2 cups dried figs, chopped
  • 1 1/2 cups chopped walnuts
  • 125gm dark chocolate, chopped (minimum 70% cocoa solids)
  • 1/4 cup brandy


  1. Preheat oven to 150 degrees
  2. Grease a 20cm spring-form cake tin and line with baking paper
  3. Beat the butter, sugar and honey together until pale and creamy
  4. Add the eggs one at a time, beating after each addition
  5. Fold in the remaining ingredients
  6. Transfer the mixture to the prepared tin and level the top using a spatula
  7. Bake for 60-90 minutes or until a skewer inserted into the centre comes out clean.
  8. If the top is browning too quickly, cover it with foil for the last part of cooking. Serve warm or cool

Note: The original recipe used standard flour instead of almond meal

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Richard November 8, 2014 at 4:48 am

and it was fantastic!!

Karen Brook November 8, 2014 at 5:49 am

This looks brilliant – would make a great substitute for Christmas cake for those who don;t like the really heavy style of fruit cake


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