Baking

Walnut and fig cake with brandy syrup

WALNUT AND FIG CAKE WITH BRANDY SYRUP
10
5M
1H 45M
1H 50M

Ingredients

Walnut and fig cake
Brandy syrup

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 14cm x 22.5cm (5½-inch x 10¼-inch) loaf pan; line base and two long sides with baking paper, extending the paper 5cm (2-inches) over long sides. Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.
2.Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and buttermilk, then chopped walnuts. Spread mixture into pan; top with thickly sliced figs and walnut halves.
3.Bake cake 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack over a tray; remove baking paper.
4.To make brandy syrup; stir brandy, water and lemon juice in a small saucepan, over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, 3 minutes.
5.Pour hot syrup over hot cake. Place cake on a plate; pour excess syrup from tray into a jug.
6.Serve cake drizzled with remaining syrup.

To freeze; wrap cake in two layers of plastic wrap. Seal, label and freeze for up to 1 month. Thaw overnight at room temperature. This cake will also keep in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.

Note

Related stories