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desserts-baking

Fig, Almond & Honey Cake

Perfect treat to end Sunday lunch or just as good with a simple cup of tea!

60 8
Fig, Almond & Honey Cake | DonalSkehan.com, Perfect treat to end Sunday lunch or just as good with a simple cup of tea!

desserts-baking

Fig, Almond & Honey Cake

Perfect treat to end Sunday lunch or just as good with a simple cup of tea!

Tuesday, September 30, 2014

For the cake:

110g butter plus extra for greasing

150g soft light brown sugar

2 large free range eggs

210g plain flour, sifted

1 tsp of baking powder

pinch of salt

1 tsp ground cinnamon

2 tsp ground cardamom

12 figs, sliced in half

50g flaked almonds

Honey to drizzle

For the vanilla mascarpone:

250g of mascarpone

2 tbsp of icing sugar, sifted

1 vanilla pod, seeds scraped

 

20cm cake tin with a removable base

Parchment paper

Large bowl

 

60 mins
Serves 8

At this time of year, sweet and sticky figs are smack bang in season and if you can stop yourself eating them just as they are, this cake is a great way to show them off. Gently spiced with texture and flavour from flaked almonds, the cake comes together with a drizzle of sweet and floral honey.


Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base with parchment paper.
Beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter.
Finely chop 6 figs leaving the rest cut in halves. Stir through the chopped figs and pour the batter into the cake tin. The batter is thick so use a spatula to spread across the base of the tin.
Gently press the fig halves into the batter and sprinkle with the almonds. Bake in the oven for 40-45 minutes. Cover with tin foil if you find the almonds brown too much.
Remove from the oven and leave to cool. While the cake is still warm it all over with a cocktail stick and drizzle with honey, letting it seep into the holes.
For the vanilla mascarpone mix together the mascarpone cream, the icing sugar and the seeds scraped from the vanilla pot.
Serve generous slices of the cake with a dollop of the vanilla mascarpone.
60 mins
Serves 8

Ingredients

For the cake:

110g butter plus extra for greasing

150g soft light brown sugar

2 large free range eggs

210g plain flour, sifted

1 tsp of baking powder

pinch of salt

1 tsp ground cinnamon

2 tsp ground cardamom

12 figs, sliced in half

50g flaked almonds

Honey to drizzle

For the vanilla mascarpone:

250g of mascarpone

2 tbsp of icing sugar, sifted

1 vanilla pod, seeds scraped

 

You'll Need

20cm cake tin with a removable base

Parchment paper

Large bowl

 

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