Need a small roasting tin about 4 inches by 6 inches

 

For the cake base: 

 

35g rolled oats

50 ground almonds

70g butter, melted

1 egg

100g gluten-free self-raising flour (if using plain gluten-free flour add 1/2 tsp baking powder)

1/2 banana, mashed

85ml runny honey

4-5 figs, quartered or roughly chopped 

 

Crumble topping:

 

50g oats

55g butter, fridge cold and grated

80g ground almonds

40g light muscovado sugar

 

Method

 

Line your small roasting tray with non-stick silcone paper and preheat the oven to 190C.

 

For the cake: mix together all your wet ingredeints (cooled melted butter, egg, honey, mashed banana) and in another bowl sieve all your dry together (flour, ground almonds, oats). Add your dry ingredients to your wet and gently fold together.

 

Spread this cake mix into your roasting tray.

 

Next chop up your figs and place on top of your cake mix evenly (for smaller children I would roughly chop your figs as they might not like the look of them in quarters and chopping them will disguise them as a jam).

 

For your crumble: start by grating your cold butter into a bowl and mixing through your almonds. Rub your ground almonds and butter lightly together with your fingertips getting rid of any big lumps. Then stir through your sugar and oats.

 

Sprinkle this over your figs and place in the oven for 35-40 minutes. (You might find you don't need all yoru crumble topping so why not keep the rest in a bag in the freezer for another time? It's great on top of stewed fruit.)

 

To check it's cooked through insert a sharp knife or skewer into the cake and it should come out clean.

 

Remove from the oven and allow to cool before slicing into bite-sized squares.

 

This would freeze brillaintly too.