For the cake
- 5 dried or partially rehydrated figs ( roughly chopped)
- 75ml hot strong coffee ( made using 1 teaspoon of coffee granules/espresso powder to 75 ml of hot water)
- 225g unsalted butter softened
- 225g light brown soft sugar
- 4 medium eggs
- 125g self raising wholemeal flour
- 100g self raising flour
- half teaspoon mixed spice
- 3 heaped tablespoons of natural yogurt such as Skyre which has reduced sugar, is fat free and very thick.
- icing sugar for dusting
- 5 heaped tablespoons of fig conserve.
- 8 large fresh figs
I planted a fig tree in my garden last year, expecting a bumper crop this year. But it wasn’t to be. The 3 month heat wave that we had this year, and the lack of water, meant no figs for me this season.
Make sure that the dried figs absorb all the hot coffee before you add them to the cake batter. Too much residual liquid will alter the consistency of the cake batter and could make it a little too runny.
If you wish, you can choose not to decorate this cake with fresh figs. Just give it a dusting of icing sugar and spread the top of the cake with Fig persevere as suggested in the method.
Pre heat the oven to 170C fan oven. Grease and line the base and sides of a deep sided 9”/23cm loose bottomed round cake tin with baking parchment. If using a shallower tin, ensure the parchment is at least an inch above the top of the side of the cake tin to avoid any cake batter spilling over. Cake tin liners are good for this.
Place the chopped dried figs into a bowl and pour over the HOT coffee. Leave to soak for at least 30 mins to allow the figs to soak up all the coffee. There should be no residual coffee liquid after 30 mins.
Beat together the butter and sugar until fluffy and lighter in colour.
Add the eggs one at a time, adding a little flour to help prevent curdling.
Mix the remaining flours and mixed slice together. Fold into the batter. Add the yogurt, soaked figs – a tiny amount of residual coffee is ok to add to the cake batter. Mix until well combined.
Spread the batter evenly into the cake tin and bake for 40-45 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely.
Gently heat the fig conserve to loosen it a little and make it easier to spread over the cake. Leave to cool a little, while you decorate the cake. Place the cake onto a serving dish.
Place an 8” circle of baking parchment in the centre of the cake and dust the exposed edges with icing sugar.
Remove the circle of parchment and spread the fig conserve in the centre. Taking care not to overlap onto the icing sugar.
Cut the figs in quarters and arrange them as a centre piece on top of the fig conserve.
Notes: You can omit decorating with the fresh figs if you wish.