This is a wonderful recipe for anyone who has access to fresh figs.. Particularly when there is a glut! Figs freeze so well – just pop them into a freezer bag whole…
This cake is so moist and lovely – I think it is perfect with or without the fig jam. If you are not using the jam, simply dust the cake with a small amount of icing sugar – it is a perfect match for a cup of tea or coffee.
You will need:
- 200g golden sugar
- 55g butter
- 1 egg
- 250g plain flour
- 3g salt
- 9g baking powder
- 230ml milk
- 5ml vanilla essence
- 2ml almond essence
- 165g fresh figs, (chopped)
Preheat your oven to 175 degrees C and grease two 8” round cake trays.
Cream your butter and sugar together, then add the egg and beat well.
Sift the flour, baking powder and salt in a separate bowl.
Gradually combine these two mixtures, adding the milk as you go.
Lastly add the chopped figs, followed by the vanilla and almond essence and mix well.
Split your cake mixture equally into the two greased trays and bake for 30 minutes.
For the jam filling…
- Zest of 2 lemons and 20ml lemon juice
- 55g golden sugar
- 60ml water
- 330g fresh figs, (chopped)
Combine all of the ingredients in a pan and place on a low heat to simmer for 20 minutes or until the mixture has thickened and become jammy!
Spread the mixture between the two cakes and sandwich together.
Try it – you won’t regret it – I am notoriously bad at making cakes but this one is genuinely idiot proof..!