Amy's Fig Cake with Caramel Sauce

Cook time 1 hr 45 mins
Servings 12


1 cup whole dried figs, finely chopped

¼ cup raisins

1 English tea bag steeped in 1 cup of boiling water

125g butter, at room temperature

¾ cup firmly packed brown sugar

3 eggs

1 ½ of cups Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour

1 tsp bicarbonate of soda

Caramel sauce

1 cup, firmly packed brown sugar

1 cup thickened cream

50g butter

1 cup of toasted hazelnuts, skin removed

Fresh figs, to serve

Sun World SCARLOTTA SEEDLESS® grapes, to serve

Amy's Fig Cake with Caramel Sauce


Preheat oven to 160°C.

Brush a round 20cm cake tin with melted butter to lightly grease. Line base and side with non-stick baking paper.

Combine dried figs, raisins and steeped tea in a large heatproof bowl. Set aside for 15 minutes to soak and cool. Remove the tea bag.

Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Fold in the flour and bicarbonate of soda then the fig, raisin and tea mixture.

Pour the mixture into the cake tin and bake in preheated oven for 45 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool.

For the caramel sauce, combine the extra sugar, cream and extra butter in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to the boil and thickens. Remove from heat and cool slightly then add the hazelnuts.

Pour the thick caramel over the cake. Garnish with lots of fresh figs, grapes and chopped hazelnuts.