NZ Lifestyle Block




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.


125g butter

150g brown sugar

10 figs, stem removed, skin on, halved


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.


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


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.

 ??  ?? Dessert

Newspapers in English

Newspapers from New Zealand