fig and walnut cake with lemon syrup
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.
yield
serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For fig and walnut cake with lemon syrup
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11/2 cchopped dried figs.
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3/4 cchopped walnuts
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13/4 csr flour
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7 oz200g) butter
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11/2 csugar
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3 tsp3tsp finely grated lemon zest
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3eggs
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1 cmilk (i actually use about ¾ cup)
- FOR THE SYRUP
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1 clemon juice
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1/3 ccastor sugar (although i use granulated without any problem)
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1/3 cliquid honey (but you can use any honey)
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2 tspfinely grated lemon zest
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3 Tbspwhole cilantro (coriander) seeds lightly crushed.
How To Make fig and walnut cake with lemon syrup
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1Combine figs, walnuts and flour to help keep the sticky figs separate.
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2In a separate bowl cream butter and sugar – add zest and beat in the eggs one at a time.
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3Add the fruit/flour mixture alternatively with the milk
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4Pour into a well greased and floured 25-25cm round tin and bake at 180C for about an hour.
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5Just 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
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6Pour over the hot cake ensuring even distribution of the seeds. Cool the whole thing in the tin.
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