Fig and Walnut Cake
- ⅔ cup of self-rising flour
- 2 cups of walnut flour
- ½ cup of sugar
- 1 tablespoon of honey
- 7 tablespoons of butter + a little extra to grease the cake pan
- 3 eggs
- A pinch of salt
- 5 fresh figs, chopped + more to decorate
- 1 cup of mascarpone
- Walnut kernels to decorate
- Confectioners’ sugar to decorate
- 1 cup heavy whipping cream
- 1 tablespoon of granulated sugar
- 1 teaspoon of vanilla extract
Mix the flour and walnut meal together. Wash the figs and cut them into small pieces. Melt the butter in a bain-marie or microwave for a few seconds. Pour the butter into a large bowl, add the sugar and honey, and blend with an electric hand mixer. Add the eggs one at a time while continuing to whisk. When the eggs are well blended and frothy, add the flour and a pinch of salt, and continue to whisk. Add the figs, mixing gently with a spatula from top to bottom. Pour the mixture into a greased cake pan (for a layer cake, double the recipe and bake two separate cakes) and bake in an oven preheated to 350°F. for about 40 minutes. Once the cake is ready, leave it to cool before removing it from the pan.
To make the whipped cream
Place the bowl, whisk and cream in the freezer for 5-10 minutes. Pour the cold heavy whipping cream, sugar, and vanilla extract into a cold, large bowl. Whisk for approximately 3–5 minutes, until the cream starts to form stiff ridges.
To assemble cake
Layer the cake with mascarpone cheese, and decorate with fresh figs, walnuts, and confectioners’ sugar.