Maple syrup, fig, raspberry and almond cake

Method

1. Preheat the oven to 180C/gas 4.

2. Grease a 23cm cake tin and line with a double thickness of baking paper, allowing it to extend 2cm above the rim.

3. Lay the figs on a plate and cover with the maple syrup.

4. Sieve the icing sugar and flour into a large bowl, stir in the almonds and orange zest and mix together.

5. In a separate bowl, whisk the egg whites until stiff, but not dry and fold into the almond mixture.

6. Gently stir in the butter and milk.

7. Fold in half the raspberries.

8. Pour half the mixture into the tin and then scatter with the remaining raspberries. Pour the remaining mixture on top.

9. Using a palette knife, lift the soaked figs and arrange on top of the cake.

10. Scatter with any remaining raspberries and drizzle over any remaining syrup.

11. Sprinkle with the demerara sugar and bake for 1 hour 15 minutes until golden brown and cooked through.

12. If the cake becomes too brown on top during the cooking time, loosely cover with foil.

13. Remove the cake from the oven and leave in the tin for 10 minutes before turning out and cooling on a wire rack

14. Serve the cake in slices with a spoonful of clotted cream.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 Figs, cut lengthways into 5mm slices
2 tbsp maple syrup
250g icing sugar
100g self-raising flour
300g ground almonds
1 tbsp grated orange zest
8 egg whites
175g Butter, melted
1½ tbsp Milk
175g Raspberries
1½ tsp demerara sugar
clotted cream, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Competitions: great prizes up for grabs
Great discounts on cookware