• Foto Neil Perry l Rockpool

Fig and Walnut Cream Cake

Created By Neil Perry

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Ingredients

Serves 8. Ingredients:

  • Unsalted butter, for greasing
  • 3 free-range eggs
  • 140g caster sugar
  • 200ml extra virgin olive oil
  • 250g plain flour
  • 1 heaped teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 100g Greek-style yoghurt
  • 1-2 drops natural vanilla essence
  • 250g dried figs, soaked in hot or cold jasmine tea for 15 minutes, drained and roughly chopped
  • 115g walnut kernels roughly chopped

Icing:

  • 500ml thin cream
  • 150g icing sugar, sifted
  • 1-2 drops vanilla essence

Nuts and dried fruits used

    Dried Fig
    Walnut

Preparation

1) Preheat the oven to 180C. Line the base of a 20cm round cake tin with lightly buttered baking paper.

2) Place the eggs, caster sugar and olive oil in the bowl of an electric mixer, and beat until pale and fluffy. Sift in the flour, baking powder, cinnamon and salt. Fold through the yoghurt, then the vanilla, figs and walnuts.

3) Pour the mixture into the prepared tin and cook on the middle shelf of the oven for 50 minutes or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool for about 10 minutes. Run a knife inside the edge of the tin and carefully turn the cake onto a wire rack and stand until cooled completely.

4) To make the icing, using an electric mixer, beat the cream, icing sugar and vanilla until soft peaks form.

5) When the cake has cooled, spread the icing on top of the cake. If you want to lift the richness of the fig and walnut cake, replace the cream with whipped mascarpone. It’s totally over the top and lush. Additionally, a nice spicy cinnamon syrup would work well here.

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