Burnt Fig Jam & Almond Cake

10
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (167.8 g)
  • Calories 291.1
  • Total Fat - 9.2 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 182.1 mg
  • Sodium - 5751.1 mg
  • Total Carbohydrate - 44.2 g
  • Dietary Fiber - 4.1 g
  • Sugars - 27.5 g
  • Protein - 10.5 g
  • Calcium - 85.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 180ºC and grease and flour a 22cm round cake pan.

Step 2

To prepare the cake, sift the flour and spices into a large mixing bowl and stir in the almonds.

Step 3

In a separate bowl using a mixer at medium speed, beat the butter and sugar until light and fluffy then beat in eggs, jam, milk, and vanilla until smooth.

Step 4

Mix the wet ingredients through the dry until combined and pour the batter into the prepared pan.

Step 5

Bake at 30 - 40 minutes, until a wooden pick inserted near the centre comes out clean and cool in the pan on a wire rack for 10 minutes and then remove from the pan to cool completely on a wire rack.

Step 6

When cool, cut the cake in half horizontally and spread the bottom layer with the extra Burnt Fig Jam and top with crème fraiche and then replace the top layer of cake and finish with more crème fraiche and halved fresh figs.

Tips & Variations


No special items needed.

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