FIG, RICOTTA AND HONEY CAKE

This cake is inspired by a fig, ricotta and honey gelato I had in Bologna, the most sublime I have ever eaten.

SERVES 8-10 FOR THE FIGS H

8 ripe figs (about 300g), quartered

H 40g soft light brown sugar H splash of water

FOR THE CAKE

H 150g unsalted butter, softened, plus extra for greasing

H 180g caster sugar

H 40g light honey (runny ideally), plus extra for drizzling

H pinch of fine salt

H 3 eggs

H 1½ tsp baking powder

H 150g plain flour

H 40g ground almonds

H H

250g ricotta icing sugar, for dusting

1 First, prepare the figs by heating them with the brown sugar and water in a pan over a low-medium heat, stirring occasionally, until the figs break down – about 15 minutes. Remove the pan from the heat and leave the figs to cool before using.

2 Preheat the oven to 185C/165C fan/gas 4½.

Lightly grease and line the bottom and sides of a 20cm-deep round cake tin with baking paper.

3 For the cake, in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the butter, caster sugar, honey and salt together until light and fluffy. Add the eggs, one by one, and mix well. Add the baking powder and mix thoroughly.

4 Mix in the flour and ground almonds until homogeneous. Add the cooled figs and mix well to combine. Finally, gently stir through the ricotta. Pour into the prepared cake tin and level the top.

5 Bake for 45-60 minutes or until a skewer inserted at the centre comes out clean.

6 Remove from the oven and leave to cool completely in the tin before turning out.

7 Put the cake on a serving plate, drizzle the top with honey and dust with icing sugar. To serve, dollop over a little crème fraîche or whipped double cream.

8 This cake will keep in an airtight container at room temperature for up to 3 days.