Post by Sylvia on May 11, 2009 8:18:33 GMT -6
I brought back a large pack of dried figs from Spain and have had an awful time finding recipes that would use them up, before the DH eats them straight from the bag.
This cake is gorgeous and it's so easy to make. The figs count as one of your five a day!
Orange, Fig & Honey Cake
Preheat oven to 200oC/400oF
6 Servings
For the fig Topping:
9 oz/250g ready-to-eat dried figs
3 Tbsp/45ml clear honey
zest and juice of 2 oranges
For the cake:
5 1/2 oz/150g self raising flour
5 1/2 oz/150g butter, softened
5 1/2 oz/150g caster sugar
2 large eggs
Grease or prepare in your usual way a 9"/23cm pie dish
Slice the figs in half across the middle in place in a small saucepan with honey and the zest and juice of the oranges. Bring to the boil and allow to bubble for about 5 minutes until the syrup thickens slightly. Pour the figs and syrup into the pie dish.
Sieve the flour into a large bowl and add the other cake ingredients, whisk thoroughly.
Pour mixture over figs and bake in the oven for 30 to 35 minutes or until an inserted skewer comes our clean.
Remove from the oven and allow to rest for 10 minutes.
Run a knife round the edge of the cake to loosen it. Place a large plate over the pie dish and carefully invert it.
Serve with a generous dollop of creme fraiche.
Sylvia
This cake is gorgeous and it's so easy to make. The figs count as one of your five a day!
Orange, Fig & Honey Cake
Preheat oven to 200oC/400oF
6 Servings
For the fig Topping:
9 oz/250g ready-to-eat dried figs
3 Tbsp/45ml clear honey
zest and juice of 2 oranges
For the cake:
5 1/2 oz/150g self raising flour
5 1/2 oz/150g butter, softened
5 1/2 oz/150g caster sugar
2 large eggs
Grease or prepare in your usual way a 9"/23cm pie dish
Slice the figs in half across the middle in place in a small saucepan with honey and the zest and juice of the oranges. Bring to the boil and allow to bubble for about 5 minutes until the syrup thickens slightly. Pour the figs and syrup into the pie dish.
Sieve the flour into a large bowl and add the other cake ingredients, whisk thoroughly.
Pour mixture over figs and bake in the oven for 30 to 35 minutes or until an inserted skewer comes our clean.
Remove from the oven and allow to rest for 10 minutes.
Run a knife round the edge of the cake to loosen it. Place a large plate over the pie dish and carefully invert it.
Serve with a generous dollop of creme fraiche.
Sylvia