1cardamom podfinely ground, or 1/4 teaspoon pre-ground cardamom*
1 ½cupoat or nut milk
Preheat the oven to 175°C (350°F) and grease a 26 cm / 10 inch springform pan or line it with paper.
In a large bowl, combine the flour, hazelnut meal, sugar, baking powder, vanilla, and cardamom.
In a smaller bowl, whisk the milk and oil together until incorporated. Add the milk mixture to the larger bowl and gently whisk to combine the wet ingredients into the dry. Don't over mix.
Pour the cake batter into the prepared baking tin and smooth the top by gently dropping the cake tin on the counter to release bubbles. Place the halved figs onto the cake, cut side up. Bake for 50-55 minutes, or until golden.
Cool the cake on a rack for 15 minutes before removing the outsides of the pan and cooling completely. You can gently remove the base of the pan once the cake is almost cool. This cake is best at room temperature, but will keep well in the fridge for up to three days.
* You can substitute the cardamom for 1/2 teaspoon of ground cinnamon if you can't find it.