This cake is incredibly moist and really needs no accompaniment, though a spoon of Greek yoghurt makes won’t harm. It tastes like a holiday somewhere warm. The halved figs sweeten as they bake and the smell as it comes out the oven is amazing, so make sure all your windows are closed. This is quite a strange cake recipe in terms of ingredients and technique, when say compared to a Victoria sponge, but it will fast become your go-to cake mix whenever you have a glut of ripe fruit that needs using up. It couldn’t be simpler to make: just mix and go! Don’t worry if it looks wet when you pour it into the cake tin; that is normal. Feel free to throw in some raspberries too from the hamper, or replace the figs with the greengages.
320g Golden caster sugar
240g Plain flour
100g Ground almonds
140g Coconut oil (or a neutral oil)
2 Egg, large
1 Vanilla pod, scraped (optional)
1 tsp Baking powder
1 tsp Bicarbonate of soda
100g Boiling water
6 Figs, halved
2 tbsp Runny honey
- Preheat the oven to 170C.
- Place all the ingredients except the boiling water in a mixing bowl, and beat until smooth. Whisk in the water, adding it gradually. The mix will be quite wet.
- Line a 28cm spring-form cake tin with butter and baking parchment: both on the base and along the sides.
- Place the fig halves on the base of the cake tin, allowing a slight gap between them all. It should look organic.
- Pour in the cake mix, making sure it goes between the figs, and bake for 40-45 mins until cooked through but still moist within. A skewer will come out clean.
- Leave to cool for 10 mins then turn out onto a plate and brush with the runny honey.