Gluten & Dairy Free Chocolate Almond Fig Cake

This is one of my favourite things to make.  It is rich, moist, dense and oh so satisfying.  I think I have a separate stomach just for this cake as I can eat an embarrassingly large amount in one sitting!

250g raw almonds
200g dairy free dark chocolate
270g rapadura sugar
2 tspn baking powder
125g coconut oil
6 eggs
1 T Cointreau (optional)
200g fresh figs or 1 jar Forager Handmade Preserves Fig Jam

-preheat oven to 170C and grease or line a round springform cake tin
-if using fresh figs, cut into quarters (or eights if they are large) and marinate in Cointreay for a few hours
-mill almonds in thermomix for 1 min, speed 9, scraping down sides as needed
-add chocolate and mill at speed 9 for about 10 secs, scrape sides to combine with almond meal if required
-add sugar and baking powder, blend at speed 6 for 10 secs
-add coconut oil and eggs, blend at speed 6 for 30 secs
-carefully blend through fig with spatula
-pour and scrape into prepared cake tin
-bake for approx 60 mins until browned and cooked all the way through.

Notes:
*If you don't have a thermomix, substitute almond meal for the raw almonds and grate the chocolate before adding.  You will need to beat the mixture for longer in a mix master.
*We love Green & Black's dark chocolate and Oxfam's fairtrade dark choc