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

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!