FIG, ORANGE AND HONEY CAKE

Yields10 Servings
 325 g dried figs
 225 g butter, cool but not hard, cut into small chunks
 225 g golden caster sugar
 4 large eggs
 175 g plain flour
 75 g ground almonds
 Juice 2 small oranges, grated zest of 1
 4 tbsp honey
 2 tsp orange flower water
1

Preheat the oven to 180C/Gas4; snip the hard stalks from the figs, then chop them coarsely into raisin sized pieces

2

Put the butter and sugar in the bowl of an electric mixer and beat until fluffy and white, scraping down the sides of the bowl as you go; mix the flour and almonds together

3

Slowly beat the eggs into the butter and sugar one at a time; add a third of the flour and almonds, turn the mixer off, add another third and beat slowly and briefly, then add the final third, again mixing briefly; too fast a mixing will make the cake heavy

4

Fold in the chopped figs and the zest and juice of one of the oranges, taking great care not to over-mix; transfer the mixture to the prepared tin, gently smoothing the top

5

Bake for 35-40 minutes until the top is golden and the cake is firm to the touch

6

Melt the honey with the juice of the second orange and the orange blossom water; put the cake, still in its tin on a plate, then spoon over the warm honey and orange juice; leave to cool for a little

7

Remove from the tin and serve slightly warm or even cold

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