Sticky Fig Cake

A soft sticky fig cake made with dried figs, coconut sugar, vanilla, cinnamon and ginger, finished with a creamy vanilla buttercream. It is rich, warmly spiced and comforting, with a moist figgy crumb and sweet buttery frosting.

SERVES 10
TIME: 1 HOUR 15 MINS
~ 430 calories per serve
~ 4g protein per serve

Ingredients

Cake Batter:

200g dried figs, chopped

1 tsp bicarbonate of soda

125g unsalted butter,

150g coconut sugar

2 large eggs

1 tsp vanilla extract

200g self-raising flour

1 tsp ground cinnamon

½ tsp ground ginger

Buttercream Icing:

150g unsalted butter

300g icing sugar, sifted

1–2 tbsp cream

1 tsp vanilla extract

Method

Prepare the figs: Preheat oven to 160°C fan. Place chopped figs and bicarbonate of soda in a bowl. Pour over boiling water, stir, and set aside to soften for 10–15 minutes.

Make the cake batter: In a bowl, cream together butter & sugar. Beat in the eggs one at a time, then add vanilla. Fold in the flour, spices, and salt. Stir through the fig mixture. Pour into the prepared tin and bake for 35–45 minutes.

Make the buttercream: Beat softened butter until pale and fluffy. Gradually add icing sugar, beating well. Add vanilla and enough milk or cream to reach a smooth, spreadable consistency.

Decorate with gold flaked chocolate cubes.