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| >FIG & ALMOND CAKE WITH ORANGE CREAM |
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| Demo 1 |
115g (4oz) softened butter
175g (6oz) caster sugar
4 large eggs
zest of a lemon
85g (3oz) self raising flour
225g (8oz) ground almonds
150mls (1/4 pint) water
5 ripe fresh figs, halved lengthwise
for the orange cream
1 x 250g tub mascarpone cheese
100mls (3 ½ floz) double cream
grated zest 1 orange
icing sugar to taste
Pre-heat the oven to 180C / 350F / Gas Mark 4. Grease a 28cm (11inch) shallow flan tin with a little butter and line the base with bake well paper.
In a mixing bowl whisk together the butter, sugar and eggs until pale and thick.
Beat in the flour, water, almonds and lemon zest.
Spoon the mixture into the prepared tin and gently press the figs, cut side up into the surface of the mix. Bake in the oven for approx 45-50 minutes, or until golden and cooked.
Meanwhile, in a bowl mix together the mascarpone, cream, orange zest and sweeten to taste with icing sugar.
Allow the fig & almond cake to cool slightly and remove from the tin. Serve warm with the orange cream. |
| SERVES 6-8 |
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