Description

This light almond and fig cake is the perfect ending for a laid-back autumn picnic.

Ingredients

  • 6 large (about 120g) dried figs
  • Melted butter, to grease
  • 250g icing sugar
  • 115g (3/4 cup) plain flour
  • 1 teaspoon baking powder
  • 155g (1 1/2 cups) almond meal
  • 1 teaspoon finely grated mandarin rind
  • 2 eggs
  • 4 egg whites
  • 130g unsalted butter, melted
  • 1 teaspoon vanilla essence
  • Brown sugar mascarpone
  • 250g mascarpone
  • 55g (1/4 cup, firmly packed) brown sugar

Instructions

  1. Place the figs in a heatproof bowl and add enough boiling water to cover. Set aside for 15 minutes to soften. Drain. Cut the figs in half horizontally.
  2. Meanwhile, preheat oven to 170