Author Notes
The colder months make me crave warming spices, and in this cake they work perfectly with intensely sweet and textural figs.
If you can't find freeze-dried figs for the decoration, just use whatever you like – fresh roses would be just as impressive! You can also use caramel sauce for the drizzle as an optional extra topping.
*Easily made gluten free by using a non-raising gluten free flour blend. —Jordan Rondel, The Caker
Ingredients
- Cake
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150 grams
butter, softened
-
150 grams
soft brown sugar
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1 teaspoon
vanilla extract
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3
eggs
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100 grams
spelt flour
-
100 grams
ground almonds
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2 teaspoons
baking powder
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1 teaspoon
cinnamon
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1 teaspoon
mixed spice
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1 teaspoon
ground ginger
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8
soft dried figs, cut into quarters
-
1/2 cup
milk of your choice
- Icing
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150 grams
butter, softened
-
2 cups
icing sugar
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100 grams
cream cheese
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1 teaspoon
vanilla extract
-
1 teaspoon
cinnamon
-
caramel sauce, optional
-
fresh or freeze dried figs
Directions
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Preheat the oven to 180°C fan bake. Line a 22cm tin with baking paper.
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In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
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Add the vanilla and then the eggs, one at a time.
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In two parts, add in the flour, ground almonds and spices, along with the milk. Stop your electric mixer once all the ingredients are combined – do not over-mix.
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Spoon the batter into the tin and spread out evenly. Dot in the dried fig quarters and press down with the back of a spoon.
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Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
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Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
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Meanwhile, make the icing: in the bowl of an electric mixer, beat the butter until smooth, then add the icing sugar, vanilla and cinnamon and continue to beat until light and fluffy.
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Add the cream cheese in small amounts and continue to beat until completely smooth and pale.
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Once the cake is completely cool, spread on a layer of icing. Decorate as desired.
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Store in a cool, dry place in an airtight container for up to 3 days.
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