Ingredients:
Almond Cake
- 200g Unsalted butter
- 200g Caster sugar
- 4 Eggs
- 90g Ground almonds
- 90g Self raising flour
- 1 tsp Baking powder
- Few Drops of almond extract
Rosemary Syrup
- 60g Sugar
- 60ml Water
- 3 Sprigs of rosemary
Honeyed Figs
- 4-6 Figs, cut in half
- 3 tbsp Manuka honey
- Icing sugar to decorate
Directions:
- Pre-heat the oven to 230ºC and line the base and sides of a 20cm cake tin.
- Place the butter and sugar in the large bowl of the food processor and blitz until creamy.
- Add the eggs through the feed tube one by one, blitzing between each addition.
- Add the almonds, flour, baking powder and almond extract and blitz until all of the ingredients are well combined.
- Pour the cake mixture into the cake tin and smooth the batter until level.
- Bake in the oven for 25-30 minutes until the cake is golden brown on top and a skewer comes out clean.
- Whilst the cake is baking, make the rosemary syrup by heating the sugar and water in a small saucepan. Bring to the boil and simmer until the sugar turns to syrup.
- Remove from the heat and add the rosemary sprigs. Set aside to infuse.
- Once cake is removed from the oven, prick with a skewer all over and pour over the rosemary syrup. Leave to cool in the tin.
- For the honeyed figs place the honey in a frying pan and heat until bubbling.
- Place the figs cut side down in the pan and cook for around 5 minutes until caramelised, spooning the honey over the back of the figs as they cook. Leave to cool.
- To serve, place the cake on a stand and top with the honeyed figs. Dust with a sprinkle of icing sugar.
