Name: Walnut and fig cake with brandy syrup
Prep time: 5 min
Cook time: 105 min
Total time: 110 min
Yield: 10
Ingredients: Walnut and fig cake; 125 gram (4 ounces) butter; 1 teaspoon finely grated lemon rind; 3/4 cup (165g) caster (superfine) sugar; 2 eggs; 1 3/4 cup (260g) self-raising flour; 3/4 cup (180ml) buttermilk; 3/4 cup (75g) coarsely chopped roasted walnuts; 2 medium_piece fresh figs (120g); 1/2 cup (60g) roasted walnut halves; 1 cup (220g) caster (superfine) sugar; Brandy syrup; 1 tablespoon brandy; 1/3 cup (80ml) water; 2 tablespoon lemon juice

Ingredients

Walnut and fig cake

125 gram (4 ounces) butter

1 teaspoon finely grated lemon rind

3/4 cup (165g) caster (superfine) sugar

2 eggs

1 3/4 cup (260g) self-raising flour

3/4 cup (180ml) buttermilk

3/4 cup (75g) coarsely chopped roasted walnuts

2 medium_piece fresh figs (120g)

1/2 cup (60g) roasted walnut halves

1 cup (220g) caster (superfine) sugar

Brandy syrup

1 tablespoon brandy

1/3 cup (80ml) water

2 tablespoon lemon juice

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 14cm x 22.5cm (5½-inch x 10¼-inch) loaf pan; line base and two long sides with baking paper, extending the paper 5cm (2-inches) over long sides. Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.

2.Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and buttermilk, then chopped walnuts. Spread mixture into pan; top with thickly sliced figs and walnut halves.

3.Bake cake 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack over a tray; remove baking paper.

4.To make brandy syrup; stir brandy, water and lemon juice in a small saucepan, over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, 3 minutes.

5.Pour hot syrup over hot cake. Place cake on a plate; pour excess syrup from tray into a jug.

6.Serve cake drizzled with remaining syrup.

To freeze; wrap cake in two layers of plastic wrap. Seal, label and freeze for up to 1 month. Thaw overnight at room temperature. This cake will also keep in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.
Note

Woman's Weekly Food

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Ingredients

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