![\"Caramel-Fig-Cake\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/02\/Caramel-Fig-Cake.jpg\")
\nServes:<\/strong>\u00a08
\nDifficulty:\u00a0<\/strong>easy
\nPrep time:<\/strong>\u00a020 minutes
\nCook time:<\/strong> 50 minutes<\/p>\n
Caramel<\/strong><\/p>\n 175 g castor sugar Cake<\/strong><\/p>\n 150 g plain flour To serve<\/strong><\/p>\n Plain, double thick yoghurt<\/p>\n Method<\/strong><\/p>\n Preheat the oven to 180 \u00baC and line a 24 cm springform cake tin with greaseproof paper and lightly grease\u00a0with butter.<\/p>\n Caramel<\/strong><\/p>\n Place the castor sugar and water in a small saucepan over low heat, stirring until the sugar dissolves completely. Once the sugar has dissolved, increase the heat to medium to bring to the boil until the syrup starts to turn brown around the edges. Then, reduce the heat again to allow it to caramelise slowly.<\/p>\n Don\u2019t stir the sugar at all while it\u2019s caramelising, simply swirl the pan to colour evenly. The caramel should be a rich brown colour, not a light tan. Once ready, pour into the buttered tin; set aside and leave to cool. Once cooled, place the figs cut side down into the caramel in concentric circles.<\/p>\n Cake<\/strong><\/p>\n Sift together the flour, baking powder and salt into a small bowl. In a large bowl, or using a stand mixer, beat the butter and sugar together until combined, for about 3 minutes. Then add the eggs and the vanilla essence and slowly mix to combine. Lastly, add the flour mixture and the ground almonds and combine.<\/p>\n Spread the mixture over the fruit and caramel, don\u2019t stress if\u00a0the mixture may seem a little sparse\u2013 just keep working it until it covers all of the fruit and reaches the edge of the cake tin.<\/p>\n Bake for 45-50 minutes until risen and a skewer inserted into the centre comes out clean. Allow to cool on a cake rack for 5 minutes then run a knife around the edge of the tin; remove the tin and turn out onto a platter. Should any pieces of fruit stick to the greaseproof paper, use a spatula to place it back onto the cake.<\/p>\n
\n\u00bc C (60 ml) water
\n250 g fresh figs, stalks trimmed and halved<\/p>\n
\n2 tsp (10 ml) baking powder
\n\u00bd tsp (2.5 ml) salt
\n175 g butter, softened
\n175 g castor sugar
\n4 eggs, beaten
\n1 tsp (5 ml) vanilla extract
\n\u00bc C (60 ml) ground almonds<\/p>\n