Sally Greer
Make the most of fig season with this flavour-packed cake.
The flavours in this recipe make time stand still. The pomegranate molasses syrup melds perfectly with the sweet, earthy figs. It is a perfect recipe to welcome in the short-lived fig season.
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Fresh fig cake with pomegranate molasses syrup
Serves 8
Ingredients
Syrup
2 tbsp pomegranate molasses
2 tbsp dark muscovado sugar
Zest of 1 small orange
Cake
100g ground almonds
75g spelt, buckwheat or plain all-purpose flour
1 tsp baking soda
100g butter, melted
1 tsp apple cider vinegar
1 tsp vanilla extract
1 free-range egg
3 tbsp maple syrup
¼ cup unsweetened Greek-style yoghurt
6 fresh ripe figs, cut into quarters
1 tbsp fennel seeds
Topping
1 ripe fig, cut into quarters
Method
First make the pomegranate molasses syrup. Combine all the syrup ingredients in a bowl and set aside.
Preheat oven to 180C. Line an 18cm cake tin with baking paper.
In the bowl of an electric mixer, combine the ground almonds, flour and baking soda. Gradually add the butter, vinegar, vanilla, egg, maple syrup and yoghurt.
Pour the batter into the tin and dot in the fig quarters. Scatter the fennel seeds on top and drizzle 2 tablespoons of the syrup over the cake, mainly on the fig quarters.
Bake the cake for approximately 35 minutes or until golden brown on top, springy to the touch and a skewer inserted comes out clean.
Allow to cool for 10 minutes before turning out onto a cooling rack.
Once the cake is fully cooled, top it with the fresh fig quarters and drizzle with some more of the syrup.
Serve warm with cream or yoghurt.
Refrigerate in an airtight container for up to 3 days.
