Fig Cake

For the fig cake, mix butter with eggs, sugar, vanilla and salt until thick and creamy. Mix wholemeal spelt flour with baking powder and nuts and pour in. Gradually add water and 200 ml orange juice. Stir the dough until smooth and pour into a greased cake springform pan (260 mm ø). Bake in the oven at 170 degrees Celsius (convection oven) for 30 to 35 minutes.

Once cooled, slice the base once crosswise to make two bases.

Cut the figs into thin slices. Leave about 16 to 18 fig slices for the decoration.

Boil 500 ml orange juice with cake glaze and honey and refine with orange liqueur. Leave to cool for 10 minutes.

Mix just under a third of the cake glaze with the whipped cream, spread on the bottom cake layer and top with figs. Place the 2nd cake layer on top and equally cover with orange fillets and the remaining fig slices.

Spread the icing on top of the cake and let it chill. Spread whipped cream on the outside of the cake and press chopped nuts onto the coated edge.

Finally, decorate the fig cake with whipped cream on the figs.

Preparation Tip:

Fig cake is a wholesome and healthy dessert!

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