Perfect for summer days, lovely soft figs in a heavenly sponge
batter, drizzled with honey. Serve with Earl Grey tea, or lots of
iced home-made lemonade. Freeze the summer bounty of figs,
then recreate the feelings of summer in the dead of winter. Served
with a good cappuccino coffee, it will be just the ticket.
Serves 6 – 8
- 125 g softened butter (125 ml)
- 150 g castor sugar (185 ml)
- 110 g cake flour (200 ml)
- 2 ml salt
- 10 ml baking powder
- 3 large eggs, beaten
- 100 g blanched almonds, ground (250 ml)
- 50 g blanched almonds, chopped (125 ml)
- 8 – 10 fresh figs, washed and cut in halves, lengthwise
- 30 ml honey or 80 ml fig jam or fig preserve, chopped with juice
1. Preheat oven to 180ºC/160ºC fan/Gas mark 4.
2. Grease a 23 – 26 cm loose-bottomed pan. Place baking
paper on the base; grease again.
3. In the bowl of an electric food mixer, cream the butter and
castor sugar together, until light and fluffy.
4. Sift together the cake flour, salt, and baking powder.
5. Add dry ingredients alternately with the beaten eggs, mixing
together gently on low speed.
6. Add the ground and chopped almonds; mix together.
7. Place mixture into prepared pan, leveling off the surface.
8. Press figs cut side uppermost into the cake batter. Arrange
in an attractive pattern, covering the surface of the cake.
9. Bake for 50 – 60 minutes, until a skewer comes out cleanly.
10. Immediately drizzle honey or warmed fig jam or preserve
over the surface of the tart. Allow to stand in the pan for at least 10 minutes.
11. Turn out and cool.
12. Serve with crème fraiche,