Chocolate Fig Cake

• 1 cup dried figs, chopped
• 1/3 cup brandy
• 1 1/4 cups sugar
• 3/4 cup cocoa powder, preferably organic
• 3 cups blanched almond flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon sea salt
• 1/2 cup olive oil
• 4 eggs

1. Preheat the oven to 350u0b0F. Generously oil a 9 inch springform pan with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.
2. In a small saucepan, boil the figs with the brandy for several minutes, until the liquid has cooked off. Set aside to cool.
3. In the bowl of a stand mixer, combine the dry ingredients (sugar through salt). Add the olive oil, mix well, and then the eggs, beating well after each addition. Add the cooled figs and mix until combined.
4. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out clean, 25-30 minutes. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake. Let cool for 10 min. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely before serving with the optional dusting of confectioner's sugar.

dried figs, brandy, sugar, cocoa powder, blanched almond flour, ground cinnamon, baking soda, salt, olive oil, eggs

Taken from food52.com/recipes/1015-chocolate-fig-cake (may not work)