Honey Cake with Figs & Blackberries

INGREDIENTS

• 400g / 2 cups all-purpose flour
• 200g / 2 cups sugar
• 200g butter
• 4 eggs
• 300g honey
• 250ml black tea (using 2 tea bags)
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1-2 Tbsp of blackberry jam
• 4-5 medium figs
• 2 x Punnet’s of Blackberries

MASCARPONE FROSTING

• 250g mascarpone cheese
• 1/2 Tbsp vanilla extract
• 1/4 tsp salt
• 250g heavy cream
• 200-250g icing sugar

METHOD: CAKE

1. Preheat the oven to 150°C (fan-forced). Line the base and sides of a 23cm springform pan with baking paper. Place the pan on a large piece of foil, crimping the foil around the edges to seal tightly, then place it on a baking tray.
2. In a large mixing bowl, whisk together the eggs, sugar, butter, vanilla extract, and honey until smooth. Add the hot tea and stir until combined.
3. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool for at least 30 minutes before serving.

METHOD: ICING

1. Use an electric mixer to beat the mascarpone, vanilla, and salt for 1-2 minutes to blend and aerate the mascarpone.
2. With the mixer on medium-low speed, slowly pour in the cream. Beat until the mixture thickens to soft peaks.
3. Add 200g icing sugar and mix on medium-low speed. Adjust the sweetness and consistency by adding more powdered sugar if needed.

To Assemble:

1. Heat jam in saucepan or microwave to become a syrup.
2. Spread 2-3 tablespoons of blackberry jam evenly over the cooled cake. Let jam cool before frosting. Placing in fridge can speed up the process.
3. Top with the mascarpone frosting, smoothing it gently across the jam.
4. Decorate with 4-5 quartered fresh figs and a handful of blackberries.
5. For the figs, aim for about 4-5 medium ones, but feel free to adjust depending on the size of the figs.

Note: As the batter is quite runny, it’s recommended to seal the pan with foil to avoid any leaks. If you’re using a sealed cake tin, you can disregard this step. Enjoy!