Fig Caramel Cake

Cake
350 g dried figs
500 ml boiling water
2 tsp baking soda
4 eggs
60 g sugar
200 g Lisa's Choice buckwheat flour
180 g almond flour
2 tsp vanilla extract
60 ml olive oil

Caramel Sauce
85 g sugar
250 ml coconut milk

Caramelized Figs
2 tsp sugar
2 fresh figs

Cake:
1. Preheat the oven to 160°C (320°F).
2. Line a 22cm round cake tin with parchment paper.
3. In a medium-sized saucepan, combine the dried figs and boiling water. Cook over high heat for 15 minutes, stirring occasionally, until the figs are soft. Remove from heat, add the baking soda, and stir well. Let the mixture rest for 10 minutes. Then, use a hand mixer to blend the mixture into a smooth puree.
4. Place the eggs and sugar in the bowl of a food processor and beat for 8 minutes until the mixture is thick and has tripled in volume.
5. Gently fold the fig puree, Lisa's Choice Buckwheat Flour, almond flour, vanilla extract, and olive oil into the egg-sugar mixture. Once everything is well combined, pour the batter into the lined cake tin.
6. Bake the cake for 60 minutes. Test its doneness with a toothpick – if it comes out clean, the cake is done.

Caramel Sauce:
1. In a medium-sized saucepan, combine the sugar and coconut milk. Place it over high heat, bring it to a boil, then let it simmer gently for 5-8 minutes until the sauce thickens.

Caramelized Figs:
1. Cut the fresh figs in half. In a non-stick skillet over medium heat, melt the sugar gently. Once the sugar is melted, place the halved figs in the pan. Cook for 1-2 minutes until they become golden.

Remove the cake from the tin and pour the caramel sauce over it. Garnish the cake with the caramelized figs.