Figs are a perfect match with anything lemony. This lovely, succulent cake is a delicious summer treat to enjoy at a gathering. Lemon is the perfect pairing partner with lemon, where the acidity of the lemon tempers the sweetness of the figs.

It is the only citrus sponge, giving you a constant sticky kiss of a teatime treat, over a cup of tea. This deliciously moist, sweet and sour lemon and fig cake is the one to entertain with. It’s an exceptional sponge and an indulgent take on a classic, with an all-important citrusy syrup that is absolutely perfect.

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Serves 10
Ingredients:

150 ml Azada Olive Oil & Lemon
260 grams all-purpose flour
150 grams cream cheese
200 grams caster sugar
4 large eggs
½ a teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon sea salt
65 grams chocolate chunks
The zest of 3 lemons

Lemon syrup ingredients:

50 grams caster sugar
The juice of 3 lemons

Topping ingredients:

200 grams cream cheese
50 grams icing sugar
10-12 fresh figs cut into halves

Method:

Preheat the oven to 160°C / 320°F / gas mark 3. Line an 8 inch springform cake tin with greaseproof paper and set aside.

First make the lemon syrup by putting the sugar and lemon juice in a small saucepan and bring to the boil and allow to cool.

Next, cream Azada’s Olive Oil & Lemon, cream cheese, caster sugar and lemon zest together in a large mixing bowl until very light and fluffy. Whisk the eggs in a separate jug and gradually beat into the olive oil mixture, making sure each addition is well combines before adding the next addition.

In a separate bowl, combine the flour, cinnamon powder, baking powder and salt in a bowl and mix well. Add to the egg mixture and beat until everything just comes together and there are no lumps. Finally, mix in the chocolate chunks and spoon into the tin. Bake for about 50 minutes or when a skewer comes out clean when inserted into the of the cake.

Carefully remove the cake from the oven, and poke holes all over the top with a skewer and pour over the lemon syrup. Leave the cake to completely cool on a wire rack.

To serve: Whip the cream cheese and icing sugar together and spoon on top of the cake and decorate with figs and serve with a strong cup of coffee.

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