225g self raising flour
225g butter (soft)
225g Castor sugar
1 tsp Baking Powder
Sift the flour into a large bowl, add all the other ingredients in the bowl and whisk well using a hand whisk or food processor.
Divide the mixture into two separate bowls. Add a tablespoon of cocoa and a teaspoon of vanilla essence in one bowl of the mixture and mix well. Add a small espresso in the other mixture and mix well. Now there is one coffee mixture(3) and one chocolate mixture(1).
Fig Filling Mixture(2)
4 fresh figs
Half a teaspoon of cinnamon
Fourth teaspoon salt
Mix all ingredients in a blender, it will have the consistency of a loose batter.
Assembling the cake.
Prepare a cake tin, I used a deep 6” cake tin, but feel free to experiment with other sizes. Line the base with baking paper and lightly grease the baking tin with butter or oil.
Put about 4 tablespoons of honey or maple syrup on the base of the pan, then cover the base with thick slices of fresh figs, facing down. Then cover the figs all the chocolate sponge mixture (1), level the surface of the mix. Next put the fig filling mixture (2), and level the surface. Finally pour in the coffee sponge layer (3) into the tin, level it off and put it in the oven; I would recommend putting the cake tin onto another baking sheet in case you have any leakage.
Cooking in the oven for about an hour to 175c degrees.
Allow to cool. Then place a plate over the top of the cake, turn upside down and remove the cake tin and baking paper.
Serve as it is or with some nice thick cream or ice cream!
- Torta Mocha dei Fichi Freschi
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