FIG& RASPBERRYUPSIDE-
DOWNLINZERCAKE
PREP+ COOKTIME1 HOUR
10 MINUTES+ COOLINGSERVES 12
250gbutter,softened
1 cup(220g)castersugar
2 teaspoonsfinelygratedorange rind
½teaspoongroundcinnamon
Pinchgroundcloves
¼teaspoonseasaltflakes
1 egg
2 cups(300g)plainflour
¼teaspoonbicarbonateofsoda
1 cup(100g)hazelnutmeal
½cup(125ml)orangejuice
6 smallfreshfigs(300g), halved
125graspberries
CARAMEL
⅔cup(150g)castersugar
¼cup(60ml)water
20gbutter
1 Preheatovento190°C/170°Cfan.
Greasea deep22cmroundcakepan;
linebaseandsidewithbakingpaper,
extendingthepaper2cmabovetheedge.
2 Beatbutter,sugar,rind,spicesandsalt
withanelectricmixeruntilfluffy.Beatin
egguntilcombined.Foldincombinedsifted
flourandsoda,hazelnutmealandjuice.
3 Makecaramel.
4 Pourcaramelontobaseofcakepan.
Placefighalves,cut-sidedown,on
caramel– beware,caramelwillbehot.
Sprinklehalftheraspberriesbetweenfigs.
5 Spooncakemixtureintoa pipingbag
(withoutthetube).Pipeontofruit,filling
allgaps.Tappanonthebenchtoremove
bubbles;pressremainingraspberriesinto
cakemixture.Smoothsurface.
6 Bakecakefor 40 minutesuntila
skewerinsertedinthecentrecomesout
clean.Leavecakeinpanfor 10 minutes
beforeturningonto a wire rack to cool.
CARAMEL
Placesugarandwaterina heavy-based
saucepan;stirovermediumheatwithout
boilinguntilsugardissolves.Bringto
a simmer;cookuntilmixtureformsa
caramel. Add butter; stir until smooth.
16 #THEWEEKLYEATS