Is it just that I don't remember, or did fig season come early this year? My friend Jo, who along with her husband maintains a huge organic garden, just gave me a box of figs from their tree. I'm feeling positively autumnal with a fresh fig dessert baking away.
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Note: If you're allergic to almonds, use sorghum flour instead.
8 tablespoons unsalted butter, room temperature, divided
6 tablespoons dark brown sugar
1/3 packed cup (1.75 ounces/51 grams) ground almonds or almond meal
1/3 dip-and-sweep cup (1.75 ounces/51 grams) coconut flour
1/3 dip-and-sweep cup (1.5 ounces/41 grams) tapioca flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace or 1/8 teaspoon nutmeg
1 teaspoon cider vinegar
Milk to make 2/3 cup
1 teaspoon vanilla extract
1 large egg
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