Caramelised Fig and Vanilla Cake

Dry Caramel with Figs

Ingredients:

300g Caster Sugar
4 Figs

Method:

To make a dry caramel, place sugar into pot and heat until golden, stirring with a wooden spoon if needed. Line an 8” tin with butter and baking paper, Pour caramel into lined tin. Cut the tops off and halve the figs, carefully placing them face down in the hot caramel

Cake Batter

Ingredients:

125g Unsalted butter
150g Caster sugar
3g Vanilla extract
55g Egg yolks
120g Sour cream
150g Plain flour
2g Bicarb soda
2g Baking powder
2g Salt

Method:

Cream butter and sugar together in a stand mixer with a paddle attached. In a separate bowl whisk together egg yolks, vanilla and sour cream. Add in small amounts into the butter, mixing in between each addition. Add the dry ingredients and mix through to form the batter. Distribute on top of caramel and figs. Bake at 160C for about 40 minutes.

Serve upside down, drizzled with good quality honey