fig, honey & almond cake
baked for a dinner party with friends, April 2023
loosely adapted from Audra Morrice’s Cook & Feast
ingredients
300g fresh figs, quartered
2 tsp strong honey
20g flaked almonds, freshly toasted
180g butter, softened
125g caster sugar
3 eggs
1 tsp vanilla
180g almond meal
80g plain flour
80g greek yoghurt
method
preheat oven to 170°C
cream together the butter (180g) and sugar (125g), then beat in the 3 eggs and vanilla (1 tsp)
sift in the almond meal (180g) and flour (80g) and mix until just combined
fold in the yoghurt (80g)
top with the quartered figs (300g), honey (2 tsp) and toasted almonds (20g)
bake for 45 min - 1 hr
top with confectioner’s sugar and lemon zest before serving
serve with friends and wine
