fig and walnut cake with lemon syrup

Name: Fig and Walnut Cake with Lemon Syrup
Prep time: 15 min
Cook time: 1 h
Cuisine: Moroccan
Ingredients: 11/2 cup(s) chopped dried figs.; 3/4 cup(s) chopped walnuts; 13/4 cup(s) sr flour; 7 ounce(s) 200g) butter; 11/2 cup(s) sugar; 3 teaspoon(s) 3tsp finely grated lemon zest; 3 - eggs; 1 cup(s) milk (i actually use about ¾ cup); ## FOR THE SYRUP; 1 cup(s) lemon juice; 1/3 cup(s) castor sugar (although i use granulated without any problem); 1/3 cup(s) liquid honey (but you can use any honey); 2 teaspoon(s) finely grated lemon zest; 3 tablespoon(s) whole cilantro (coriander) seeds lightly crushed.

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Amanda P

Christchurch

Updated on Aug 27, 2014

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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Fig & Walnut Cake with Lemon and Cilantro (Coriander) Seed Syrup

prep time 15 Min

cook time 1 Hr

method Bake

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

Ingredients

11/2 cups chopped dried figs.
3/4 cup chopped walnuts
13/4 cups sr flour
7 ounces 200g) butter
11/2 cups sugar
3 teaspoons 3tsp finely grated lemon zest
3 - eggs
1 cup milk (i actually use about ¾ cup)
FOR THE SYRUP
1 cup lemon juice
1/3 cup castor sugar (although i use granulated without any problem)
1/3 cup liquid honey (but you can use any honey)
2 teaspoons finely grated lemon zest
3 tablespoons whole cilantro (coriander) seeds lightly crushed.

How To Make fig and walnut cake with lemon syrup

Step 1

Combine figs, walnuts and flour to help keep the sticky figs separate.

Step 2

In a separate bowl cream butter and sugar – add zest and beat in the eggs one at a time.
Step 3

Add the fruit/flour mixture alternatively with the milk
Step 4

Pour into a well greased and floured 25-25cm round tin and bake at 180C for about an hour.
Step 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
Step 6

Pour over the hot cake ensuring even distribution of the seeds. Cool the whole thing in the tin.
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