- 125g butter
- 2 eggs
- 1tsp finely grated lemon zest
- 165g sugar
- 260g flour, self-raising (add baking powder if using plain flour)
- 180ml buttermilk
- 75g coarsely chopped roasted walnuts
- 2-3 medium fresh figs
- 60g roasted walnut halves
- 220g sugar
- 80ml water
- 2tbsp lemon juice
- 1tbsp brandy
Have butter and eggs at room temperature.Preheat oven to 180C. Grease 14cm x 22.5cm loaf pan,
line base and sides with baking paper, extending paper 5cm over long sides. Put butter, sugar and
zest in a bowl.
Add in eggs, one at a time, beating well after each addition.
Stir in sifted flour and buttermilk, mix well.
Mix in chopped walnuts until well-combined. Pour mixture into the prepared pan.
Even cake’s surface. Thickly slice figs and top the cake with them.
Arrange walnut halves atop of cake. Bake about 1¼hrs or until the screwer comes out clean when
inserted into the cake. Stand cake in pan 5mins.
To make syrup, combine all ingredients in small saucepan. Stir over heat, without boiling, until sugar
dissolves completely. Bring to the boil and boil uncovered without stirring for 3mins.
Put cake onto a wire rack over tray, remove baking paper. Pour hot syrup over hot cake. Place
cake on plate, pour excess syrup from tray into jug. Serve cake drizzled with remaining syrup.