Fig, Hazelnut & Orange Cake with Honey Mascarpone Cream
From Ainsley’s Fantastic Flavours, ITV
Although the fig tree originated in the Middle East/Northern Asia, figs are one of the oldest cultivated fruits in the Mediterranean and the fruit is regularly used in both sweet and savoury dishes. I love the honey-like sweetness of luscious figs and they add a delicious richness to cakes. This cake is simple to make yet full of decadent flavour – perfect for an afternoon treat. I’m using hazelnuts as their earthy nutty taste works so well with figs – it’s a popular combination across the Med – but swap for almonds, walnuts or pistachios if you prefer.
Method
Preheat the oven to 200C/180°C fan/Gas 6. Line an 8” (20cm) cake tin and sprinkle the base with a tbsp of brown sugar.
Slice the figs in half and place neatly around the base of the tin cut-side down.
Put the sugar and butter in a large bowl and beat with an electric hand whisk until light and fluffy. One by one beat in the eggs, scraping down the bowl in between each addition. Stir in the vanilla extract. Add the self-raising flour, ground nuts, baking powder, vanilla extract and orange zest and whisk gently until combined, making sure you don’t over mix. Pour the mixture into the prepared tin and gently spread the mixture over the figs. Bake for 30-35 minutes until the sponge is risen and golden brown.
Meanwhile in a bowl whisk or beat together the mascarpone, yoghurt, honey and vanilla until combined and creamy – don’t over mix.
Remove the cake from the oven and gently turn out onto a cooling rack. Drizzle the cooled sponge with a little honey and top with a sprinkling of chopped nuts and halved fresh figs. Serve with a dollop of the honey mascarpone cream.
Ingredients
- 4-5 fresh ripe figs, plus extra (optional) to decorate
- 150g unsalted butter, room temperature
- 150g soft brown sugar, plus a tbsp for sprinkling
- 3 medium eggs
- 50g hazelnuts, finely ground in a food processor
- 100g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 large orange, zest only
- honey (preferably orange blossom), for drizzling
- hazelnuts, roughly chopped, to decorate
- To Serve (optional)
- 150g mascarpone
- 100g Greek yoghurt
- 2-3 tbsp honey (preferably orange blossom)
- ½ tsp vanilla extract