- 15ml white sugar
- 1 rooibos teabag
- 60ml hot water
- 100g dried, chopped figs
- 30g sliced almonds, slightly toasted
- 230g salted butter, room temperature
- 1 cup caster sugar
- 4 large eggs
- 1 vanilla pod, scraped for seeds
- 5ml almond essence
- 5ml baking powder
- 520ml wheat flour
- 80ml coconut cream
- 500ml icing sugar
- 250g fresh figs
- 50g almond slivers
1. Preheat oven to 170°C. Spray a loaf tin with cooking spray and line neatly with baking paper to ensure easy release from the tin.
2. Combine the sugar, teabag, hot water and figs in a small pot and simmer for 5 minutes until the figs are soft and the water has mostly evaporated. Discard the teabag and allow the figs to cool. Add the almonds and mix.
3. Using an electric mixer on high speed, beat the butter and caster sugar until fluffy and light in colour. Add eggs one at a time, beating well after each addition; add the vanilla seeds and almond essence. With the mixer on low, add the baking powder and then gradually add the flour, beating until just combined. (Do not overmix.)
4. Fold the fig and almonds in roughly and spoon into the prepared loaf tin.
5. Bake for 50 to 60 minutes, or until a toothpick inserted in centre of cake comes out clean. Monitor the loaf while baking and if it’s browning too quickly, gently lay a sheet of tinfoil over the tin. Allow the loaf to cool in the tin for 15 minutes before turning out of the tin to cool completely.
6. Combine the coconut cream and icing sugar in a mixing bowl and whisk until smooth. Once the cake is completely cool, drizzle with the coconut icing and top with the fresh figs and almond slivers.