Fig & almond cake

Recipe by:

With a soft, fluffy crumb and hints of ground almonds, this cake celebrates fresh, honeyed figs

Fig & almond cake

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat oven to 180˚C. Grease deep 26 cm (10 ½ inch) round cake pan, cover base with baking paper.

  2. Combine the figs and water in pan, bring to boil, remove from heat, add soda, cover, and stand for 5 minutes. Blend or process until smooth.

  3. Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time.

  4. Transfer to large bowl, stir in sifted flour, and nuts, then warm figs mixture. Pour mixture into prepared pan, bake for about 1 hour.

Ingredients

  • 360g chopped dried figs

  • 470ml water

  • 1¼ tsp bicarbonate of soda

  • 160g unsalted butter, softened

  • 250g caster sugar

  • 4 eggs 

  • 190g self-raising flour

  • 125g ground almonds

Method

  1. Preheat oven to 180˚C. Grease deep 26 cm (10 ½ inch) round cake pan, cover base with baking paper.

  2. Combine the figs and water in pan, bring to boil, remove from heat, add soda, cover, and stand for 5 minutes. Blend or process until smooth.

  3. Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time.

  4. Transfer to large bowl, stir in sifted flour, and nuts, then warm figs mixture. Pour mixture into prepared pan, bake for about 1 hour.