Fig, Almond & Honey Cake

Method

1. 1. 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.
2. 2. 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.
   
3. 3. 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.
4. 4. 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.
5. 5. 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.
6. 6. For the vanilla mascarpone mix together the mascarpone cream, the icing sugar and the seeds scraped from the vanilla pot.
7. 7. Serve generous slices of the cake with a dollop of the vanilla mascarpone.

• Summer
• Autumn
• Desserts & Baking
• autumn baking
• Italian Dessert
• figs

Ingredients

• US
• METRIC

You'll Need