SPICED ALMOND AND FIG CAKE

Directions

1. Preheat the oven to 180°C fan bake. Line a 22cm tin with baking paper.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time.
4. 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.
5. 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.
6. 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.
7. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
8. 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.
9. Add the cream cheese in small amounts and continue to beat until completely smooth and pale.
10. Once the cake is completely cool, spread on a layer of icing. Decorate as desired.
11. Store in a cool, dry place in an airtight container for up to 3 days.