Sticky Figgy Cake

watch clodagh make this on ITV This Morning here

Makes 1 Cake

INGREDIENTS:

150g dried figs

300g dates

150g fresh figs

900ml water

350g soft light brown sugar

225g of unsalted butter

4 large eggs

2 teaspoons bicarbonate of soda

300g cups self-raising flour

2 teaspoons vanilla extract

FOR THE CREAM CHEESE FROSTING DECORATING

360g cream cheese

200g icing sugar

12 fresh figs, cut in half

1 orange

METHOD:

1. Pre-heat the oven to 180oC or Gas Mark 4. Grease a 12 inch spring form cake tin

2. Place the dates, dried figs, and water in a medium saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 30 minutes. Remove the pan from the heat and allow to cool for 10 minutes. Then blend in a food processor and set aside.

3. Cream together the butter and sugar using an electric or hand mixer. Add in one egg at a time, making sure they get well whisked, followed by the vanilla extract. Then fold in the bicarbonate of soda and flour and lastly the fig and date puree.

4. Pour the cake mixture into the greased cake tin. Slice the fresh figs and arrange around the top of the cake like a fan. Place the cake in the pre-heated oven for 50-55 minutes.

5. While the cake is baking, make the frosting by creaming together the icing sugar and cream cheese in a mixer or with a whisk.

6. Once the cake is baked, allow it to cool completely on a wire rack. Then spread the cream cheese icing evening on top of the fig cake. Arrange the cut figs on top of the icing and zest the orange on top.