A good recipe to use up a store of frozen figs.
Ingredients:
Sauce:
25g butter
25g light brown sugar
1 tablespoons honey
10 fresh or frozen figs, cut in half lengthways
Cake:
120g butter
150g sugar
1 teaspoon vanilla essence
2 large eggs
125 ml milk
185g plain flour
1 1/2 teaspoons baking powder
pinch of salt
Preheat oven to 170 C
Prepare a 23 cm cake tin with 5 cm sides by lining the bottom with parchment paper and greasing the sides.
Melt the butter over a medium low heat then stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake tin.
Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
In a large bowl, beat together the butter, sugar and vanilla until lightened in colour and texture.
Beat in the eggs and milk.
Add the flour, baking powder and salt and mix until well combined.
Pour the batter over the figs.
Bake the cake until golden and a skewer inserted in the centre comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the tin for an hour.
Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake.
Remove the tin and peel off the baking parchment.
