Muscovado, fig and currant cake topped with honey mascarpone cream

ingredients

• Muscovado, fig and currant cake topped with honey mascarpone cream

  • 3 free-range eggs
  • 1/3 cup virgin coconut oil or unsalted butter, melted
  • 1 cup muscovado sugar
  • 1 teaspoon baking soda
  • 2 cup ground almonds
  • 1 cup dried figs, roughly chopped
  • 1 cup currants
  • 1 cup lemon zest
  • 1 cup mascarpone, for topping
  • 1 tablespoon honey, for topping
  • crushed pistachios, to garnish

method

• Muscovado, fig and currant cake topped with honey mascarpone cream

  • 1

    Preheat oven to 160°C and grease or line a regular-sized cake tin.

  • 2

    In a large bowl, beat together the eggs, coconut oil, sugar and baking soda until smooth.

  • 3

    Gently fold in the ground almonds, figs, currants and lemon zest, and mix until well combined.

  • 4

    Pour the batter into the prepared cake tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool completely in the tin before inverting onto a baking tray.

  • 5

    To prepare the mascarpone topping, place the mascarpone and honey in a small mixing bowl. Using a wooden spoon, mix until well combined.

  • 6

    Spoon mascarpone cream onto cake and spread evenly. Sprinkle with crushed pistachios. Stored in an airtight container in the fridge, it will keep for 3-4 days.