A decadent, beautifully flavoured fig & mascarpone cake that is light, fluffy but dense. The sweetness from the mascarpone cheese and honey and the bitter salty tastes of the plain yoghurt and salt juxtaposes in this moist cake.So much flavour without being dry or dressed in frosting or glaze.
Batter Instructions
1. Cook cake on centre rack at 175C
2. Butter a 20cm x 8cm cake pan, (you’ll need the height) put a round of baking paper on base and then lightly dust with SR flour.
3. In a medium bowl, sift and mix together flour, ¼ rapadura sugar, cardamom and salt. Set aside.
4. In a separate bowl whisk together the remaining ½ cup of rapadura sugar, butter and eggs until creamed - careful not to split this mix.
5. Add yoghurt, vanilla and almond extract folding in until well mixed.
6. Add all the yoghurt mixture to the dry ingredients. NOT dry ingredients to wet!
7. Stir until just combined and no lumps remain. Mixture will be quite thick for a cake batter.
8. Spoon batter into the prepared pan.
Topping instructions
9. Mix the honey and mascarpone in a bowl big enough not to splash everywhere!
10. Spoon dollops of the mixture on the top the cake batter.
11. Spoon the dollops of mashed fig on top of the cake batter
12. Use a chopstick to lightly swirl the two into the cake. Be careful not to go down further than 2/3 the depth of the cake.
13. Press on the figs into the cake batter.
Baking
14. Bake for 45-55 minutes, it should be a nice deep golden colour and a wooden skewer inserted in the centre of the cake comes out clean. If it is browning too much on sides wrap strip of foil around side of tin. If overcooked it is too dry.
15. Cool before slicing.
16. Serve plain or with mascarpone, with a drop of almond essence and cardamom powder.. If you have a sweet tooth add honey not sugar.
17. Wrap the Cake well and store in the frig up to 3 days.
Ingredients
Directions
Batter Instructions
1. Cook cake on centre rack at 175C
2. Butter a 20cm x 8cm cake pan, (you’ll need the height) put a round of baking paper on base and then lightly dust with SR flour.
3. In a medium bowl, sift and mix together flour, ¼ rapadura sugar, cardamom and salt. Set aside.
4. In a separate bowl whisk together the remaining ½ cup of rapadura sugar, butter and eggs until creamed - careful not to split this mix.
5. Add yoghurt, vanilla and almond extract folding in until well mixed.
6. Add all the yoghurt mixture to the dry ingredients. NOT dry ingredients to wet!
7. Stir until just combined and no lumps remain. Mixture will be quite thick for a cake batter.
8. Spoon batter into the prepared pan.
Topping instructions
9. Mix the honey and mascarpone in a bowl big enough not to splash everywhere!
10. Spoon dollops of the mixture on the top the cake batter.
11. Spoon the dollops of mashed fig on top of the cake batter
12. Use a chopstick to lightly swirl the two into the cake. Be careful not to go down further than 2/3 the depth of the cake.
13. Press on the figs into the cake batter.
Baking
14. Bake for 45-55 minutes, it should be a nice deep golden colour and a wooden skewer inserted in the centre of the cake comes out clean. If it is browning too much on sides wrap strip of foil around side of tin. If overcooked it is too dry.
15. Cool before slicing.
16. Serve plain or with mascarpone, with a drop of almond essence and cardamom powder.. If you have a sweet tooth add honey not sugar.
17. Wrap the Cake well and store in the frig up to 3 days.