Some ingredients are just meant to go together, and this fig and pecan cake is a great example of that. The dried figs add an earthy sweetness and texture that’s perfectly complemented by pecans. But it’s the maple syrup, poured over the top of the warm cake, that brings it all together. Enjoy it with your morning or afternoon tea, or with vanilla ice cream for a truly satisfying dessert.
Ingredients
Method
Preheat oven to 180ºC (160ºC fan-forced). Grease a deep 23cm-round cake pan, line base and side with baking paper.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy, beat in egg yolks. Transfer mixture to large bowl, stir in ground pecans and semolina, then milk and figs.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into fig mixture, in two batches. Pour mixture into pan.
Bake cake about 40 minutes.
Meanwhile, make maple syrup. Stir ingredients, maple syrup, brown sugar and water in a small saucepan over low heat until sugar dissolves, bring to the boil. Boil, uncovered, about 5 minutes or until thickened slightly.
Stand cake in pan 5 minutes before turning, top-side up, onto wire rack set over tray. Pour hot syrup over hot cake.
You need to blend about 2 cups (240g) pecans to get enough ground pecans for this recipes.
Note
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