The figs seem to come all at once, plumping, and bruising into ripeness over night; a perfect excuse to load up a rich, sweet, crumbly honey cake with them.
- 250g clear honey and a couple of teaspoons to drizzle on top
- 225g unsalted butter
- 100g dark muscovado sugar
- 3 large eggs
- 300g of self-raising flour*
- 4 medium figs
- 200 ml of marscapone
- 100 ml double cream
Melt the honey, sugar and butter gently in a pan. When the sugar has begun to dissolve, and the butter is all melted, turn up the heat and let it boil for around 1 minute before turning off the heat completely and allowing to cool for 20-30 minutes. This will allow the eggs to be added without being scrambled.
Line and grease you cake tin and preheat your oven to 160C. Once the honey mix has cooled, beat in the eggs and then sift in the flour, beating it together to make a smooth batter.
Pour your cake mixture into the tin and bake for around 50 minutes to an hour. Turn the cake out onto a wire rack and allow to cool while you whisk the double cream and marscapone together.
Layer the cream mix on top of the cake and add sliced figs. Drizzle with honey to serve.
(tip: if the cake has risen well and it domed on top, take a large sharp knife and carefully slice the top of the cake off to create a flat surface for the topping)
* I use a gluten free self-raising flour blend. A regular self-raise flour will work just as well, if not better.