Name: Fig sponge cake
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: Topping; 125 gram butter; 150 gram light raw sugar; 10 figs, stems removed, skin on, halved; 225 gram butter, softened; 225 gram caster sugar; 4 eggs; 3 tablespoon milk; 100 gram lsa (linseed, sunflower and almond); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla paste; 50 gram walnut pieces, crushed; 150 gram plain flour; vanilla ice cream, for serving

Ingredients

Topping

125 gram butter

150 gram light raw sugar

10 figs, stems removed, skin on, halved

225 gram butter, softened

225 gram caster sugar

4 eggs

3 tablespoon milk

100 gram lsa (linseed, sunflower and almond)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla paste

50 gram walnut pieces, crushed

150 gram plain flour

vanilla ice cream, for serving

Method

Topping

1.Grease and line a 23cm cake tin. Melt the butter in a saucepan over a low heat. Add the sugar and stir until the mix becomes foamy and pale.

2.Pour into the greased tin and spread evenly. Arrange the fig pieces in the syrup, flesh side down and set aside.

Fig sponge cake

3.Preheat the oven to 180ºC.

4.Cream the butter and sugar until light and fluffy. In another bowl, lightly beat the eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition.

5.Stir in the LSA, baking powder, salt, vanilla paste and walnuts, then gently fold in flour.

6.Pour the cake mixture over the figs. Place the tin on a tray and bake for 1 hour or until a skewer comes out clean.

7.Remove from the oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the tin. Place serving plate over the tin, then carefully invert to turn out.

8.Serve warm with ice cream.

Let it be said that this fig cake is one of my favourites of all time. My wife makes it each year when the figs are ripe, and it has reached legendary status in our neighbourhood. LSA is a blend of ground linseed, sunflower and almonds and it is a fantastic source of energy in this cake. Figs are among the richest plant sources of calcium and fibre, making this an (almost) guilt-free treat. – Mike Van de Elzen
Note

Women's Weekly Food

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