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Recipe

Muscovado, fig and currant cake topped with honey mascarpone cream

Eleanor Ozich adds a gluten-free twist to traditional Christmas fare

Nov 30, 2013 1:00pm
  • 45 mins cooking
  • Serves 8
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Ingredients

Muscovado, fig and currant cake topped with honey mascarpone cream
  • 3 free-range eggs
  • 1/3杯处女椰子油或无盐黄油,梅尔ted
  • 1 cup muscovado sugar
  • 1 teaspoon baking soda
  • 2 cup ground almonds
  • 1 cup dried figs, roughly chopped
  • 1 cup currants
  • 1 cup lemon zest
  • 1 cup mascarpone, for topping
  • 1 tablespoon honey, for topping
  • crushed pistachios, to garnish

Method

Muscovado, fig and currant cake topped with honey mascarpone cream
  • 1
    Preheat oven to 160°C and grease or line a regular-sized cake tin.
  • 2
    In a large bowl, beat together the eggs, coconut oil, sugar and baking soda until smooth.
  • 3
    Gently fold in the ground almonds, figs, currants and lemon zest, and mix until well combined.
  • 4
    Pour the batter into the prepared cake tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool completely in the tin before inverting onto a baking tray.
  • 5
    To prepare the mascarpone topping, place the mascarpone and honey in a small mixing bowl. Using a wooden spoon, mix until well combined.
  • 6
    Spoon mascarpone cream onto cake and spread evenly. Sprinkle with crushed pistachios. Stored in an airtight container in the fridge, it will keep for 3-4 days.

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