Fig, Almond & Honey Cake
Servings
112 – 16people
Servings
112 – 16people
Ingredients
Instructions
  1. Preheat your oven to 190°C. Butter and line a 23-cm loose-base or spring-form cake tin with greaseproof paper.
  2. Cream the butter and sugar until light and fluffy. Slowly drizzle in the eggs while whisking, ensuring each addition is fully combined before the next little drizzle. Add the vanilla and whisk lightly. Fold in the almond meal, flour and salt until just combined. Then lightly fold in the yoghurt. 
  3. Roughly spread half the cake mix on the base of the tin. Spoon in the fig jam, if using. Spoon over the remainder of the mixture. Use a knife to make swirls in the cake mix then press in each fig flesh side up randomly over the top. Drizzle with honey and sprinkle over the almond flakes. 
  4. Lower the oven temperature to 170°C and bake for about 60 minutes or until a skewer pierced into the middle of the cake comes out clean. Remove from the oven, cool the cake in the tin for about 10 minutes. Then remove and allow to cool completely on a cake rack.  Transfer the cake fig side up onto a cake stand. Sieve over some icing sugar and serve.