This is the photograph of a tart we had in Monte Gordo, but the recipe for a different version of the cake. What can I say, no matter how much I beat him, he wouldn't give me the recipe! The Husband said I should have just talked as much as I usually do and he would have given it to me just to get rid of me. Husbands, I tell you.

And anyway, I think this recipe is better than the cake we had. Not that this cake was bad, but it was sooooo sweet and sooooo heavy that although the piece looked tiny, we had difficulty finishing it. Okay, so maybe difficulty is an exaggeration, but you know what I'm saying, don't ya?

I went online and found several recipes for Fig Almond Carob Cakes, but none looked exactly like mine. Take this one for instance: http://lovefood2lovelife.com/almond-fig-and-carob-cake/
Interesting recipe but a cake rather than a tart.

Then I found this recipe and I think it looks great. Visit the website and have a look at the photograph of the cake, or be a devil and bake it first and then check if it looks anything like the photograph... Let me know what happens!

http://eco123.info/en/portugal-en/life/cookery/savour-the-past-today/
Almond, fig and carob cake
Ingredients:
250 g peeled almonds
250 g figs
500 g sugar
5 eggs
7 egg yolks
2 teaspoons of carob
1 lemon
Sugar and powdered carob
Put the eggs and the egg yolks in a bowl. Beat with the sugar to make a soft mixture. Chop the peeled almonds and the figs in a food processor. Add to the mixture together with the grated lemon rind. Mix together very well and pour into a tin greased with butter and with greaseproof paper lining the bottom. Bake in a medium oven. Once removed from the tin, sprinkle with the sugar and the powdered carob.
Serve with a lemon balm or peppermint tea.
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