MICHAEL'S FIG SPONGE CAKE
TIME:
SERVES: 6 people
Figs are the best. I love fig jam served on wholemeal crackers, but this wholesome cake is pretty great too.
LSA (short for linseeds, sunflower seeds, almonds) is a big part of what gives this cake it’s nutty, earthy taste. I love it so much, I blend it with bananas, cocoa powder, and milk for a super tasty breakfast shake.
You’re going to flip this cake over to serve it, so you need to make the topping first.
I love fig jam, but this wholesome cake is pretty good too.
INGREDIENTS – FIG TOPPING
125g butter
150g brown sugar
10 figs, stem removed, skin on, halved
METHOD
1 Grease and line a 23cm cake tin.
2 Melt the butter in a saucepan over a low heat. Add the sugar and stir until the mix becomes foamy and pale (about 2-3 minutes).
3 Pour into the greased tin and spread evenly. Arrange the fig pieces in the syrup, flesh side down, and set aside.
INGREDIENTS – CAKE
225g softened butter
225g caster sugar
4 eggs
3 tbsp milk
100g LSA
1 tsp baking powder
½ tsp salt
½ tsp vanilla essence
50g walnut pieces, crushed
150g plain flour
METHOD
1 Preheat the oven to 170°C.
2 Cream the butter and sugar until light and fluffy.
3 In another bowl, lightly beat the eggs and milk. Gradually add the egg-milk mix to the butter and sugar, beating well after each addition.
4 Remove from the mixer. Stir in the LSA, baking powder, salt, vanilla, and walnuts, then gently fold in the flour.
5 Pour the cake mixture over the figs, place the tin on a baking tray, and bake for 1 hour or until a skewer inserted into the cake comes out clean.
6 Remove from the oven and rest on a wire rack for 5 minutes. Slide a warm knife around the edge of the tin to loosen the cake. Place a serving plate over the cake tin, then carefully invert until the cake is sitting figs-side-up on the plate. Serve warm with vanilla ice cream.