Heavenly eden cake
By: Mike Robinson From: Good Food Live
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Heavenly eden cake
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
A host of divine flavours make Mike Robinson's deliciously different cake really heavenly!
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Ingredients
- 120g icing sugar, plus extra for sprinkling
- 120g unsalted butter
- 5 Eggs, beaten
- 20g plain flour
- 120 g ground Almonds
- 2 tbsp Honey
- 25ml Limoncello liqueur
For the topping:
- 200ml Greek yogurt
- 200ml double cream, whipped
- 3 tbsp Honey
- zest of 1 Lemons
- small handful of Almonds
To decorate:
Method
1. Set the oven to 180°C/gas 4. Lightly grease a 20cm cake tin and line it with baking parchment.2. Cream the icing sugar and butter together in a bowl, until pale.
3. Gradually add in the beaten eggs, mixing well with each addition.
4. Mix in the flour, ground almonds, and honey then stir in the Limoncello.
5. Pour the mixture into the prepared tin and cook for 20 minutes. Leave to cool and then turn out onto a serving plate.
6. Mix the yoghurt, cream, honey, lemon zest and almonds together and smooth over the base.
7. Remove the seeds from the pomegranate and spread evenly over the top of the cake seeds. Arrange the roasted figs attractively over the cake, scatter with flaked almonds and drizzle with honey. Serve immediately.
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