If you’re in the need for a sweet treat to go with your afternoon cuppa, then look no further than Clodagh’s sticky figgy cake! Full of flavour but light in texture, this autumnal twist on the classic sticky toffee pudding is not as naughty but just as nice.
Serves: 1 cake (approx. 12 slices)
150g dried figs
350g soft light brown sugar
225g of unsalted butter
4 large eggs
2 teaspoons bicarbonate of soda
300g cups self-raising flour
2 teaspoons vanilla extract
150g fresh figs
For the icing and decorating
680g cream cheese
200g icing sugar
12 fresh figs, cut in half
Preheat the oven to 180°C or Gas Mark 4. Grease a 30cm / 12 inch spring form cake tin.
Places the dates, dried figs and water in a medium saucepan and bring to boil over a medium heat. Reduce the heat and simmer for 30 minutes. Remove the pan from the heat and allow to cool for 10 minutes. Then blend in a food processor and set aside.
Cream together the butter and sugar using an electric or hand mixer. Add in one egg at a time, making sure they get well whisked, followed by the vanilla extract. Then fold in the bicarbonate of soda and flour and lastly the fig and date puree.
Pour the cake mixture into the greased cake tin. Slice the fresh figs and arrange around the top of the cake like a fan.
Place the cake in the pre-heated oven for 50-55 minutes.
While the cake is baking, make the icing by creaming together the icing sugar and cream cheese in a mixer or with a whisk.
Once the cake is baked, allow it to cool completely on a wire rack. Then spread the cream cheese icing evening on top of the fig cake. Arrange the cut figs on top of the icing and zest the orange on top.