Fig and Walnut Cake with Lemon Syrup

Amanda P

By
@MandaNZ

This is a lovely cake which my sister-in law gave me the recipe for and you can switch from figs and walnuts to coconut and any other nuts you like (I've done almonds) or coconut and figs if nuts aren't your thing ...I've tried both in the past .
The Cilantro (Coriander) seeds are a strange decision to add to the syrup but honestly they taste delicious and give it a lovely crunch.

Served with a dollop of Greek yoghurt ....we all think it's delicious.


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Rating:

Comments:

Serves:

Well that depends on how big a slice you have but would easily serve 10/12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

11/2 c
chopped dried figs.
3/4 c
chopped walnuts
13/4 c
sr flour
7 oz
200g) butter
11/2 c
sugar
3 tsp
3tsp finely grated lemon zest
3
eggs
1 c
milk (i actually use about ¾ cup)

FOR THE SYRUP

1 c
lemon juice
1/3 c
castor sugar (although i use granulated without any problem)
1/3 c
liquid honey (but you can use any honey)
2 tsp
finely grated lemon zest
3 Tbsp
whole cilantro (coriander) seeds lightly crushed.

Directions Step-By-Step

1
Combine figs, walnuts and flour to help keep the sticky figs separate.
2
In a separate bowl cream butter and sugar – add zest and beat in the eggs one at a time.
3
Add the fruit/flour mixture alternatively with the milk
4
Pour into a well greased and floured 25-25cm round tin and bake at 180C for about an hour.
5
Just before the cake is due to come out of the oven....

To make the syrup put all the ingredients into a saucepan and stir until boiling point is reached. Cook for about 5 minutes until slightly reduced
6
Pour over the hot cake ensuring even distribution of the seeds. Cool the whole thing in the tin.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Moroccan