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Fig cake with caramel sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Decadent fig cake drizzled with sticky caramel sauce.
Ingredients:
  • Melted butter, to grease
  • 200g (3/4 cup) whole dried figs, finely chopped
  • 120g (2/3 cup) pitted dates, finely chopped
  • 310ml (1 1/4 cups) boiling water
  • 1 x English breakfast tea bag
  • 125g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 200g (1 cup, firmly packed) brown sugar, extra
  • 250ml (1 cup) thickened cream
  • 50g butter, extra
  • Fresh figs, to serve
Instructions:
  • Preheat the oven to 160°C. Grease a 20cm round cake pan with melted butter and line with non-stick baking paper.
  • In a large heatproof bowl, let the figs, dates, water, and tea bag mingle for 15 minutes to soak up all the flavors. Don't forget to remove the tea bag before moving on.
  • In a large bowl, use an electric beater to whip the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Gently mix in the flour and bicarbonate of soda along with the fig mixture in two parts until just combined.
  • Pour the mixture into the pan and level the top using the back of a spoon. Bake in the preheated oven for 40 minutes or until a skewer inserted in the center comes out clean. Let it cool for 5 minutes before transferring to a wire rack to cool completely.
  • Combine remaining sugar, cream, and butter in a saucepan over medium heat. Stir occasionally and cook until mixture just boils, about 5 minutes. Remove from heat.
  • Drizzle caramel sauce over fig cake and garnish with fresh figs to serve.

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