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Diana Henry's fig, raspberry, hazelnut & honey cake
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You can swap almonds for hazelnuts and blackberries for raspberries. You can also dust the cake with icing sugar instead of the honey glaze or, for a glossy crimson finish, melt redcurrant jelly, leave to cool (but not set) then brush thickly over the top
175g butter, softened, plus extra for greasing
225g plain flour, plus extra for dusting
30g light brown soft sugar
125g clear honey
½ tsp vanilla extract
Finely grated zest of ½ lemon
3 Waitrose British Blacktail Large Free Range Eggs, lightly beaten
2 tsp baking powder
50g toasted blanched hazelnuts, ground
12 figs (or more, depending on their size)
Clear honey, to glaze
Crème fraîche, to serve
1. Preheat the oven to 180°C, gas mark 4. Butter and line a 23cm springform tin, then lightly dust with flour and tap out the excess.
2. Beat the butter and sugar together until light and fluffy, then beat in the honey, plus the vanilla and grated lemon zest. Gradually add the eggs, a little at a time, beating well after each addition.
3. Sift the flour, baking powder and a pinch of salt together. Fold this into the egg mixture, along with the ground hazelnuts, until well combined. Scrape this into the prepared tin. It will look as if you don’t have much batter but the cake shouldn’t be too deep.
4. Snip the stalks off the figs and halve them lengthways. Carefully set the figs on top of the batter, cut-side up, then the raspberries. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. Leave the cake in the tin for about 15 minutes, then carefully release the spring and remove it, peeling off the paper from the base. Paint the top of the cake with honey. This is good served slightly warm (though it’s more crumbly then) or at room temperature. Serve with crème fraîche – it needs a bit of sharpness alongside.
Typical values per serving: