Walnut and fig cake

Name: Walnut and fig cake
Prep time: 25 min
Ingredients: 225 g unsalted butter; 100 g golden caster sugar; 35 g honey; 2 oranges, zested; 4 large eggs; 70 g plain flour; 1 tsp baking powder; 1/2 tsp salt; 200 g California walnuts (finely ground); 250 g double cream (cold); 125 g mascarpone (cold); 1 tsp vanilla bean paste; 2 oranges; 3 figs; Handful California walnuts (halved)

You won't be disappointed by this eye-catching walnut and fig cake recipe!

Brought to you by California Walnuts

Created by the first ever winner of The Great British Bake Off - Edd Kimber - this walnut and fig cake recipe is really easy to follow, but creates a delicious treat that's easy on the eye thanks to the use of gorgeous fresh figs and California walnuts. Find the recipe below, and have a go at creating your own.

Content continues after advertisements

25 mins

Preparation Time

Ingredients

For the cake

225 g unsalted butter
100 g golden caster sugar
35 g honey
2 oranges, zested
4 large eggs
70 g plain flour
1 tsp baking powder
1/2 tsp salt
200 g California walnuts (finely ground)

For the topping

250 g double cream (cold)
125 g mascarpone (cold)
1 tsp vanilla bean paste
2 oranges
3 figs
Handful California walnuts (halved)

Instructions

Preheat the oven to 180 °C (160°C fan) and lightly grease a 9-inch round cake pan, lining the base with parchment paper. 

Place the butter, sugar, honey and orange zest into a large bowl and beat together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until fully combined before adding another. 

Mix together the dry ingredients and the California walnuts, then add to the butter mixture and gently fold together to combine. Scrape the batter into the prepared pan and bake in the preheated oven for about 35 minutes or until the cake is coming away from the sides of the pan and springs back to a gentle press of a finger. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely. 

To finish the cake, place the cream into a large bowl and whisk until just about holding its shape but only just. Add the mascarpone, vanilla bean paste and zest of the oranges and whisk together until soft and pillowy. Spread this over the top of the cake. To finish, top the cake with orange segments, slices of fig and a few halved California walnuts. You could also drizzle over a little extra honey if you fancy. 

Without the topping the cake will keep for about 3 days but once topped with the cream and fresh fruit it’s best served that day.