Honeyed Fig & Almond Cake

Set at Fiora & Fig

20 minutes, plus 40–45 minutes baking · Serves 8

a soft late-summer cake

Ingredients

• For the cake:
• 180g unsalted butter, softened
• 150g caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 180g ground almonds
• 120g self-raising flour
• 1 tsp baking powder
• 120ml Greek yogurt
• 4 fresh figs, chopped
• For the topping:
• 2 fresh figs, quartered
• 2 tbsp runny honey
• 2 tbsp flaked almonds
• Pinch of sea salt

Method

1. Heat the oven to 175°C and line a 20cm round cake tin.
2. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, then stir in the vanilla.
3. Fold in the ground almonds, flour and baking powder. Stir in the yogurt and chopped figs.
4. Spoon the batter into the tin. Top with the quartered figs and flaked almonds.
5. Bake for 40–45 minutes until golden and set.
6. Brush with honey while warm and finish with a tiny pinch of sea salt.

Essy note: Lovely with coffee in the late morning, or with softly whipped cream after dinner.