Name: Sticky melt and mix fig and date cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 150g dried fig; 115g dried date; 250ml water; 2.50 gm bicarbonate of soda; 125g butter, chopped; 165g brown sugar; 225g self-raising flour; 3 Free Range Eggs; 110g brown sugar; 50g butter; 40.40 gm thickened cream; 110g icing sugar mixture; 1.20 gm sea salt flakes

Sticky melt and mix fig and date cake

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Drizzle warm butterscotch icing over a luscious fig and date cake for a delightful tea time treat.

Ingredients:

150g dried fig
115g dried date
250ml water
2.50 gm bicarbonate of soda
125g butter, chopped
165g brown sugar
225g self-raising flour
3 Free Range Eggs
110g brown sugar
50g butter
40.40 gm thickened cream
110g icing sugar mixture
1.20 gm sea salt flakes

Instructions:

Preheat the oven to 180C. Thoroughly grease a 20cm bundt or fluted ring cake pan with melted butter and sprinkle with plain flour.
Simmer figs, dates, water, and bicarbonate of soda in a saucepan until softened. Let them soak for 10 minutes. Stir in butter and sugar, followed by flour. Gradually add eggs, one at a time, mixing thoroughly after each addition.
Transfer the mixture into the greased pan, ensuring the top is smooth. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Invert onto a cooling rack to cool completely.
In a medium saucepan over medium heat, melt butter and dissolve sugar in cream by stirring for 2 minutes to create a butterscotch icing.
Take the mixture off the heat. Stir in the icing sugar and salt until fully combined. Let it sit for 10 minutes or until the icing reaches a smooth, spreadable consistency.
Drizzle the decadent butterscotch icing over the perfectly-cooled cake and slice into inviting wedges for serving.

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