150 grams butter, at room temperature
150 grams cream cheese, at room temperature
1¼ cups caster sugar
4 large eggs, size 7
2 cups plain flour
1 teaspoon each ground ginger, cardamom and mixed spice
1½ teaspoons baking powder
½ teaspoon sea salt
¾ cup finely chopped dried figs
finely grated zest 1 orange
¼ cup caster sugar
¼ cup lemon juice (about 3 lemons)
1 cup thick plain yoghurt
fresh figs cut into wedges
honey for drizzling
Grease a 22cm springform cake tin and line fully with baking paper, bringing it 4cm above the rim of the tin.
Preheat the oven to 160°C.
Lemon syrup: Put the sugar and lemon juice in a small saucepan and bring to the boil, stirring to dissolve the sugar. Set aside.
Cake: Beat the butter, cream cheese and caster sugar together until very light and fluffy.
Whisk the eggs in a jug then gradually beat into the butter mixture, making sure each is well mixed before adding the next addition.
Combine the flour, spices, baking powder and the salt in a bowl then add the figs and toss together so they are well coated in flour. With the mixer on low, add to the egg mixture along with the orange zest and mix until everything just comes together. Don’t overbeat or the cake will be tough.
Spoon into the tin and smooth the top. Bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Don’t overbake or the cake will be dry.
Poke holes all over the top of the hot cake with a skewer and spoon over the lemon syrup. Leave the cake to cool completely in the tin.
To serve: Spoon the thick yoghurt on top of the cake and decorate with figs and a drizzle of honey. Makes 1 cake