This is an Italian walnut cake that's topped with fresh figs. Serve warm with vanilla ice cream or cold with coffee.
1 person made this
Makes: 1 28cm cake
3 egg yolks
200g caster sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon rum flavouring
zest from 1 lemon
150g butter, melted
125g walnuts, chopped
300g plain flour
1 teaspoon cream of tartar
1 pinch salt
8g baking powder
6 fresh figs, washed and sliced in 1cm rings
50g demerara sugar
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 160 C / Gas 3. Grease and flour a 28cm springform cake tin.
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.
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.
Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean and dry.
Remove from the oven; allow to cool slightly and serve warm or cool completely and dust with icing sugar.
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.