Fig & almond cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Preheat oven to 180˚C. Grease deep 26 cm (10 ½ inch) round cake pan, cover base with baking paper.
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.
Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time.
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
Preheat oven to 180˚C. Grease deep 26 cm (10 ½ inch) round cake pan, cover base with baking paper.
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.
Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time.
Transfer to large bowl, stir in sifted flour, and nuts, then warm figs mixture. Pour mixture into prepared pan, bake for about 1 hour.
