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How to make Almond and fig cake with brown sugar mascarpone

Yield = 8
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 6 large (about 120g) dried figs
  • Melted butter, to grease
  • 250g icing sugar
  • 115g (3/4 cup) plain flour
  • 1 teaspoon baking powder
  • 155g (1 1/2 cups) almond meal
  • 1 teaspoon finely grated mandarin rind
  • 2 eggs
  • 4 egg whites
  • 130g unsalted butter, melted
  • 1 teaspoon vanilla essence
  • Brown sugar mascarpone
  • 250g mascarpone
  • 55g (1/4 cup, firmly packed) brown sugar

Method

  • Step 1 Place the figs in a heatproof bowl and add enough boiling water to cover. Set aside for 15 minutes to soften. Drain. Cut the figs in half horizontally.
  • Step 2 Meanwhile, preheat oven to 170°C. Brush the base and side of a round 20cm (base measurement) springform pan with melted butter to grease. Line the base and side with 2 layers of non-stick baking paper.
  • Step 3 Sift the icing sugar, flour and baking powder into a large bowl. Add the almond meal and mandarin rind. Stir to combine.
  • Step 4 Whisk the eggs and egg whites in a bowl until well combined. Add the egg, butter and vanilla to the icing sugar mixture. Stir until the mixture is smooth and just combined.
  • Step 5 Pour into the prepared pan and use the back of a spoon to smooth the surface. Arrange the fig, cut-side up, on top. Bake, covering with foil if necessary to prevent over-browning, for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly, then remove from the pan and place on a wire rack to cool completely.
  • Step 6 To make the brown sugar mascarpone, stir the mascarpone and brown sugar in a medium bowl until well combined.
  • Step 7 Serve the cake with the brown sugar mascarpone.