michelle picker cooks

A moist heavy fig cake with a good hit of caffeine. It can be served simply cut into thin slices and needs nothing more than a dollop of cream and a cup of tea.

In a medium-sized saucepan, combine 2 cups of strong espresso coffee, 15 dried figs, ¼ of a cup of honey, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cardamom, ¼ of a teaspoon of ground cloves, 1 teaspoon of freshly grated nutmeg and 2 teaspoons of grated orange zest. Bring to a boil, reduce the heat and simmer covered for 20 minutes. Set aside to cool. Preheat the oven to 180ºC (350°F). Grease and line a cake tin. In the bowl of a stand mixer fitted with a paddle attachment cream ½ a cup of softened unsalted butter and 1¼ cups of sugar together on medium-high speed. With the mixer on medium, add 4 large eggs one at a time. Add ¼ of a cup of sour cream, ¼ of a cup of honey and 2 teaspoons of grated orange zest. In another bowl combine 1 cup of flour, 2 tablespoons of cornflour (cornstarch), 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cardamom, ¼ of a teaspoon of ground cloves, 1 teaspoon of freshly grated nutmeg and ½ a teaspoon of salt. With the mixer on low add this flour mixture until just incorporated. Scrape down the bowl, and fold in the figs and their liquid. Pour the batter into the cake tin, knocking it firmly against the counter to remove any air bubbles. Bake for 1 hour until a toothpick inserted into the centre comes out clean. Let the cake cool completely before turning out of the tin.