Fig & cardamom loaf cake

Name: Fig & cardamom loaf cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 4 tbsp demerara sugar; 10 cardamom pods, seeds finely ground; 125 g salted butter, softened, plus extra for greasing; 200 g pack Figs, halved; 275 g caster sugar; 1 unwaxed lemon, zest; 3 medium free range eggs; 190 g self-raising flour; 150 g soured cream, plus extra to serve

A wonderfully comforting upside-down cake, fragrantly spiced with cardamom.

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Vegetarian

Serves8
CourseCake
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Pluscooling

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4 tbsp demerara sugar
10 cardamom pods, seeds finely ground
125g salted butter, softened, plus extra for greasing
200g pack Figs, halved
275g caster sugar
1 unwaxed lemon, zest
3 medium free range eggs
190g self-raising flour
150g soured cream, plus extra to serve

In a small bowl, mix the demerara and cardamom. Grease and line a 900g loaf tin, then sprinkle ½ of the sugar mixture over the base. Arrange the figs in the tin, cut-side down. Preheat the oven to 180ºC, gas mark 4.
In a bowl with an electric hand mixer, beat the butter, caster sugar and lemon zest until creamy but not fluffy. Beat in the eggs, one at a time. Add the flour, soured cream and a pinch of salt, then mix briefly until smooth. Spoon ½ of the mixture over the figs, sprinkle with the remaining sugar mixture, then top with the rest of the cake mix.
Bake for 30 minutes, then rotate the tin to ensure an even bake. Cook for a final 25-30 minutes, until the cake is bouncy on top, then remove from the oven. Cool for 10 minutes, then release the sides with a palette knife. Place a flat plate on top of the tin and carefully flip the cake to upturn it (be sure to do this while the cake is still very warm or the figs will stick). Serve with soured cream.

Typical values per serving (for 8) when made using specific products in recipe