Name: Olive oil cake with syrupy figs
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 2 eggs large; 220 g castor sugar; 150 ml wine white; 150 ml fresh chillies 573; 5 ml vanilla essence; lemon zest only; 180 g flour cake; 7.5 ml Baking powder; 100 g almonds ground; 1 vanilla pod; lemons zest only; 80 ml castor sugar; 200 ml water; 6 figs halved; ice cream vanilla, to serve

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Ingredients (15)

2	eggs — large
220 g	castor sugar
150 ml	wine — white
150 ml	fresh chillies — 573
5 ml	vanilla — essence
	lemon — zest only
180 g	flour — cake
7.5 ml	Baking powder
100 g	almonds — ground

SYRUPY FIGS:

1	vanilla — pod
	lemons — zest only
80 ml	castor sugar
200 ml	water
6	figs — halved
	ice cream — vanilla, to serve

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Method:

Preheat the oven to 160º C.

Grease a 23cm cake tin. Beat the eggs and castor sugar until light and fluffy (about 2 minutes). Beat the wine, olive oil, vanilla essence and lemon zest carefully. Sift the flour and baking powder together and fold it into the almond and egg mixture. Pour the batter into the cake tin and bake for about 1 hour to 11/4 hour (test to see if it’s cooked through). Allow the cake to cool for 15 minutes in the tin before turning it out.

Cut the vanilla pod open lengthwise and scrape out the seeds. Put the pod, seeds, lemon zest, castor sugar and water in a small saucepan and stir over mild heat until all the sugar has dissolved. Add the figs and cook for about 2 minutes until the figs start to soften. Dish the figs and warm syrup over the freshly baked cake and serve with ice cream.

Words and image: Home magazine

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