Gluten-free rice flour fig cake with cinnamon flavour

• 1 Fig
• 150 grams figs, peeled
• 180 grams Rice flour confectionery
• 60 grams Grape seed oil
• 80 grams Beet sugar
• 20 grams Cornstarch
• 2 tsp Baking powder
• 1 tsp Cinnamon
• 50 grams plain soy milk
• 1 tbsp Lemon juice
• 1 few drops Vanilla oil (or vanilla essence)

1. Cut the fig with the skin into 8 wedges.
2. These will be used later for the topping.
3. Roughly chop the figs.
4. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
5. Combine the rice flour, cornstarch, baking powder, and cinnamon.
6. Mix together well using a whisk.
7. Add the grape seed oil and lemon juice to Step 2.
8. Stir with the whisk until smooth.
9. Add Step 4 to Step 3.
10. Stir in the soy milk and vanilla oil.
11. Mix well with a whisk then pour into the cake pan.
12. Arrange the fig wedges from Step 1 on top.
13. Bake in a 180C oven for 40-45 minutes.
14. Once baked, leave in the pan for about 5 minutes before taking it out.
15. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out.
16. It will be nice and moist by the next day.
17. It's a bit densed cake but the texture is velvety and fine.

fig, figs, confectionery, grape seed oil, sugar, cornstarch, baking powder, cinnamon, soy milk, lemon juice, vanilla oil

Taken from cookpad.com/us/recipes/150932-gluten-free-rice-flour-fig-cake-with-cinnamon-flavour (may not work)