Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm springform cake tin. Put the figs into a bowl with
2 tbsp of the caster sugar and marsala, and toss well. Leave for 15 mins.
Put the softened butter into a bowl with the brown sugar and use electric beaters to whisk until really light and fluffy. Crack in the eggs, whisking really well between each addition, then stir in the vanilla, flour, almonds, baking powder and ½ tsp of fine sea salt, until a smooth batter forms.
Scatter the bottom of the tin with the remaining caster sugar and then arrange the fig halves, cut-side down. Pour the batter into the prepared tin. Bake for 1 hr until golden, risen and a skewer inserted into the middle comes out clean.
Cool in the tin for 10 mins, then flip onto a cake plate and remove the tin. Pour over any remaining marsala syrup and leave to cool until warm, then cut into slices and serve with a cup of tea.
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