Orange, Fig & Honey Cake

Orange, Fig & Honey Cake
Preheat oven to 200oC/400oF
6 Servings

For the fig Topping:
9 oz/250g ready-to-eat dried figs
3 Tbsp/45ml clear honey
zest and juice of 2 oranges

For the cake:
5 1/2 oz/150g self raising flour
5 1/2 oz/150g butter, softened
5 1/2 oz/150g caster sugar
2 large eggs

Grease or prepare in your usual way a 9"/23cm pie dish

Slice the figs in half across the middle in place in a small saucepan with honey and the zest and juice of the oranges. Bring to the boil and allow to bubble for about 5 minutes until the syrup thickens slightly. Pour the figs and syrup into the pie dish.

Sieve the flour into a large bowl and add the other cake ingredients, whisk thoroughly. Pour mixture over figs and bake in the oven for 30 to 35 minutes or until an inserted skewer comes our clean. Remove from the oven and allow to rest for 10 minutes. Run a knife round the edge of the cake to loosen it. Place a large plate over the pie dish and carefully invert it.

Serve with a generous dollop of creme fraiche.