4 small figs, plus 4 to decorate
350g unsalted butter, softened, plus extra for greasing
200g soft brown sugar
200g plain flour
1 tsp baking power
1 tbsp mixed spice
60ml golden syrup, plus extra for drizzling
300g icing sugar
1 tsp vanilla bean paste
1 tbsp milk
1.5kg loaf tin
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a liquidiser, blend the figs into a paste.
In a large mixing bowl, cream together 200g of the butter and soft brown sugar until fluffy. Beat in the eggs, one at a time. Mix in the liquidised figs until thoroughly integrated. Fold in the flour, baking powder and mixed spice, then stir in the golden syrup.
Transfer to the prepared tin and bake for 55 mins-1 hr until an inserted metal skewer comes out clean. Allow to cool in the tin, then remove the baking paper and slice the cake into three layers horizontally.
In a large bowl, whisk together the
remaining butter and the icing sugar until completely combined. Stir in the vanilla bean paste and milk. Whisk for 1-2 mins until smooth and fluffy. Place one cake layer on a serving plate and spread with a quarter of the vanilla icing on top. Put the second cake layer on top of the icing and spread with a third of the remaining icing. Place the last piece of cake on top, then cover the entire cake with the remaining icing.
Cut the remaining figs in half lengthways and place on the top of the cake. Drizzle over with golden syrup, and serve.
More recipes with figs are in the December 2021 issue of LandScape magazine...
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