Walnut and fresh fig cake

Method
Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

1. Preheat the oven to 160 C / Gas 3. Grease and flour a 28cm springform cake tin.
2. In a large bowl, whip the egg, the yolks, 150g caster sugar, vanilla extract, rum flavouring and lemon zest with an electric beater until fluffy and pale. Melt the butter; add to the mixture and beat briefly to mix in.
3. In a blender, process remaining 50g caster sugar, walnuts, flour, cream of tartar, salt and baking powder into the bowl of a blender; pulse until fine. Add the dry ingredients to the egg mixture, in 2 or 3 batches, mixing well to achieve a lump-free mixture. Pour in the prepared tin and spread evenly. Place the fig rings on top, one in the middle and the others all around in a circle. Sprinkle with demerara sugar.
4. Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean and dry.
5. Remove from the oven; allow to cool slightly and serve warm or cool completely and dust with icing sugar.

Tip:

Instead of greasing and flouring the tin, you can wet a piece of parchment paper, squeeze any excess water out and use this to line the tin. I have found this method pretty good.