Serves: 8-10
Preparation time: 20 minutes
Cooking time: 1 hour
Oven temperature: 180°C

• cake flour for sifting
• 200g butter
• 375ml (300g) sugar
• 15ml lemon peel,
• finely grated
• 3 eggs
• 375ml (220g) dried Smyrna
• figs, chopped
• 250ml (100g) walnuts,
• chopped
• 430ml (170g) self-raising flour
• 250ml milk

Syrup

• 250ml lemon juice
• 80ml honey
• 80ml (70g) castor sugar
• 10ml lemon peel, grated
• 15ml coriander seeds, crushed

1 Preheat the oven. Grease a 24cm tube pan and sift cake flour into it. Shake out the excess flour.
2 Cream the butter, sugar and lemon peel until light and fluffy.
3 Add the eggs one by one and beat well after every addition.
4 Stir the figs and walnuts into the mixture and use a metal spoon to fold in small amounts of the self-raising flour, alternating with milk, until smooth.
5 Pour the mixture into the prepared cake tin and bake for about an hour. Allow to cool for about 10 minutes before turning it out and pouring the syrup over.
6 Make the syrup: Pour all the syrup ingredients into a saucepan and stir over a low heat until the castor sugar has dissolved. Bring to boiling point and pour over the cake. Allow to cool and serve.

Text and Image: Home magazine