How to make Clodagh McKenna's Figgy Autumn Cake

Rich and fruity cake perfect for the season
Clodagh McKenna
Clodagh McKenna23 October 2019

This is a true autumnal hero cake, and very simple to do — just weigh, mix and bake.

You may have seen me make this on ITV’s This Morning this week; I came up with the recipe as I had an abundance of figs from the tree in my garden. I absolutely love a sticky toffee pudding and this is a little similar, but much lighter.

The figs should be quite ripe, as they will add more flavour — but if you buy figs and they’re not ready, a good trick is to pop them in a paper bag with a banana, and they will ripen much faster.

I love the cream cheese frosting on top, but it’s also delicious without, served with a spoonful of crème fraiche instead. To vary the icing you could whisk in a tablespoon of orange blossom water or coffee essence. Speaking of which, a lovely cup of coffee is the perfect thing to drink with this — you’ll have that cosy autumnal feeling in no time.

Figgy Autumn Cake

Clodagh McKenna

Makes: 1 cake (12 slices)

Preparation time: 20 mins

Cooking time: approx 2 hours

Ingredients

  • 150g dried figs
  • 300g dates
  • 150g fresh figs
  • 900ml water
  • 350g light brown soft sugar
  • 225g of unsalted butter
  • 4 large eggs
  • 2 tsp bicarbonate of soda
  • 300g self-raising flour
  • 2 tsp vanilla extract

For the cream cheese frosting

  • 360g cream cheese
  • 200g icing sugar
  • 12 fresh figs, cut in half
  • 1 orange

Method

1. Preheat the oven to 180°C/Gas Mark 4 then grease a 12-inch springform cake tin.

2. Places the dates, dried figs, fresh figs and water in a medium saucepan and bring to boil over a medium heat. Reduce the heat and simmer for 30 minutes. Afterwards, remove the pan from the heat and allow to cool for 10 minutes, then blend everything in a food processor and set aside.

3. Cream together the butter and sugar using an electric or hand mixer. Add in one egg at a time, making sure they get well whisked, followed by the vanilla extract. Then fold in the bicarbonate of soda and flour and, lastly, the fig and date puree.

4. Pour the cake mixture into the greased cake tin.

5. Slice the fresh figs and arrange around the top of the cake like a fan.

6. Place the cake in the preheated oven for 50-55 minutes.

7. While the cake is baking, make the frosting by creaming together the icing sugar and cream cheese in a mixer, or with a whisk.

8. Once the cake is baked, allow it to cool completely on a wire rack. Then spread the cream cheese icing evenly on top of it. Arrange the cut figs on top of the icing and zest the orange on top.

Follow Clodagh on Instagram @clodagh_mckenna

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