20 Mar Fig & Honey Cake with Walnuts & Rosemary
150g self-raising flour
120g ground almonds
150g golden caster sugar
Juice and zest of 1 orange
150g butter, melted
1tsp vanilla extract
1tbsp fresh rosemary, finely chopped
Handful of walnuts, roughly chopped plus some for decorating
6 figs, halved
1 cup hot water
Mix the water and honey in a small bowl. Cut the figs in half and soak them in the water one by one.
Place the fig halves in a round cake tin lined with parchment paper making sure the whole surface is covered.
Using a hand mixer, whisk the eggs, sugar, honey and vanilla extract for 5 minutes until pale in colour.
Add the flour, ground almonds, melted butter, rosemary, walnuts and orange juice and zest. Fold through. Do not overmix.
Transfer the batter mixture onto the fig halves. Bake in a preheated oven for 45 minutes at 180C until golden brown and a skewer comes out clean. Leave to cool. Turn upside down and serve.