Fig, Coconut & Orange Syrup Cake
This is a stunning tea cake, rich with the flavour of coconut, sticky figs and a bright orange syrup to bring it all together. The mild sharpness of the Yoghurt Mascarpone Cream topping is fabulous for cutting through the sweetness of the syrup and generally fabulous as an alternative to Crème Chantilly (see here).
FEEDS 12–14
INGREDIENTS
150 g (5½ oz) unsalted butter, softened
175 g (6 oz) caster (superfine) sugar
1 teaspoon vanilla extract OR vanilla essence
¼ teaspoon salt
3 eggs
65 g (2½ oz/¼ cup) sour cream
175 g (6 oz) plain (all-purpose) flour, sifted
2½ teaspoons baking powder, sifted
80 ml (2½ fl oz/1/3 cup) milk
80 g (2¾ oz) dried figs, chopped
65 g (2½ oz/1 cup) dried shredded coconut
ORANGE SYRUP
Finely grated zest of 1 orange
80 ml (2½ fl oz/1/3 cup) freshly squeezed orange juice
Juice of 1 lemon
75 g (2½ oz/1/3 cup) sugar
METHOD
Preheat the oven to 160°C (315°F) fan-forced. Grease and flour a 25 cm (10 inch) kugelhopf (bundt) tin.
To make the batter, combine the butter, sugar, vanilla and salt in a medium mixing bowl. Beat with an electric mixer on high speed until pale and fluffy. Add the eggs one at a time, beating well between each addition. Gently stir in the sour cream with a whisk, then add the flour and baking powder, continuing to stir with a whisk until combined. Fold in the milk, figs and coconut, then transfer the mixture to the prepared tin.
Bake for about 45 minutes, or until an inserted skewer comes out clean. Remove from the oven and rest for a few minutes, before turning out the cake to cool on a wire rack sitting on a baking tray.
Meanwhile, make the orange syrup. Combine the orange zest, orange and lemon juices and sugar in a small saucepan. Stir on a simmer until the sugar has dissolved. Pour over the cake while both the cake and the syrup are hot.
When the cake has cooled completely, transfer it to a serving plate and decorate with the candied orange zest. Serve with the Yoghurt Mascarpone Cream.
NOTE
To make candied orange zest, please see here. Use the candied lime zest recipe, but substitute the lime with the zest of 1 orange.