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

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


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


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


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


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


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


Remove from the tin and serve slightly warm or even cold

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