Home Appliances
Chef and Sunday Times Magazine columnist Clodagh McKenna Herbert shares one of her favourite recipes, a Sticky Figgy Cake. She uses the Bosch CreationLine Stand Mixer to create this wonderful bake that’s perfect for those cooler, Autumn evenings. Read more below...
STICKY FIGGY CAKE
With orange cream cheese frosting decorating
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 ORANGE CREAM CHEESE FROSTING
360g cream cheese
200g icing sugar
2 tsp orange blossom extract
1 orange
4 fresh figs, cut in half
Method
1. Pre-heat the oven to 180°C (fan) or Gas Mark 4. Grease a 12-inch round spring form cake tin.
2. Place the dates, dried figs, and water in a medium saucepan and bring to 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 chop finely and set aside.
3. Cream together the butter and sugar in the CreationLine Stand Mixer using the whisk. Add in one egg at a time, the vanilla extract, followed by the finely chopped dates and figs (as well as the cooking water) making sure they get well whisked.
4. Change the whisk to the paddle and on a low setting, tip in the flour and bicarbonate of soda and flour, and mix until everything is incorporated.
5. 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.
6. While the cake is baking, make the frosting by creaming together the icing sugar, cream cheese and orange blossom extract in the CreationLine Stand Mixer with the whisk on a medium speed.
7. 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.
