Fig, Polenta & Almond Cake
Ingredients
- 5 figs
- 60g plain flour
- 1/2 tsp cinnamon
- 1 lemon (zest only)
- 1 tsp baking powder
- 180g ground almonds
- 100g fine polenta
- 160g butter
- 140g sugar
- 2 eggs
Method
Preheat oven to 180 degrees C.
Prepare the figs by removing the stalk, then cut them in half and place them cut-side down into a 1kg loaf tin in 2 rows.
Make the caramel – place the water and sugar into a non-stick pan and heat until the water evaporates and the sugar turns golden brown. Remove the pan from the heat and add the butter, stirring until the caramel forms a smooth consistency—pour the caramel over the figs.
Make the cake by mixing all the dry ingredients. Beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time. Add the dry ingredients and mix well until combined.
Spoon the cake mixture into the loaf tin to completely cover the figs in the caramel. Bake for one hour, until cooked.
Leave the cool, then top with vanilla icing and fresh figs, serve with Jersey Fresh thick double cream!