Ingredients
- 160g runny honey
- 200g unsalted butter
- 100g light brown sugar
- 3 eggs, lightly beaten
- 1 table spoon vanilla extract
- 250g self-raising flour, sifted
- 1 table spoon mixed spice
- 400g firm ricotta
- 1/4 cup (40g) icing sugar
- 1 table spoon vanilla extract
- 4 fresh figs, quartered lengthways
- 1 table spoon runny honey, to serve
Topping
Serves: 8-10
Prep: 20 mins
Cooking: 45 mins
Method
Preheat oven to 160°C Fan or 180°C Conventional.
Line a 10cm x 20cm loaf tin with baking paper.
Place honey, butter and sugar in a large saucepan over medium-low heat until melted.
Remove from heat and allow to cool for 5 minutes.
Beat in eggs and vanilla, then fold through flour and mixed spice until smooth and combined.
Pour into prepared tin and bake for 40 minutes until cooked.
Cool in tin for 5 minutes before turning out onto wire rack to cool completely.
Topping
Place ricotta, icing sugar and vanilla in a food processor and blend until smooth.
Spread ricotta over the cake and arrange figs on top.
Drizzle with honey and serve.
Serve.
Recipe presented by Falcon.
