Figgy nut cake with lemon syrup

Name: Figgy nut cake with lemon syrup
Ingredients: ¾ cup Chopped walnuts, preferably NZ grown (Main); 1 cup Dried figs, finely chopped (Main); 1 ¾ cups Self raising flour; 200 g Butter; 1 ½ cups Sugar; 1 large Lemon, finely grated rind (Main); 3 Eggs; 1 cup Milk; 1 cup Lemon juice (Main); ⅓ cup Caster sugar; ⅓ cup Liquid honey; 2 tsp Lemon rind, finely grated

Jan Bilton

Food writer and cookbook author.

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An excellent dessert or afternoon treat.

Cake

¾ cup	Chopped walnuts, preferably NZ grown (Main)
1 cup	Dried figs, finely chopped (Main)
1 ¾ cups	Self raising flour
200 g	Butter
1 ½ cups	Sugar
1 large	Lemon, finely grated rind (Main)
3	Eggs
1 cup	Milk

Lemon syrup

1 cup	Lemon juice (Main)
⅓ cup	Caster sugar
⅓ cup	Liquid honey
2 tsp	Lemon rind, finely grated

Directions

Preheat the oven to 180C. Lightly grease a 21cm round cake pan and line with baking paper.
Combine the walnuts and figs in a bowl together with the flour.
Cream the butter and sugar together until light. Add the lemon rind, eggs and milk. Add the flour mixture and mix well. Pour into the prepared pan.
Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean.
To prepare the syrup, heat all the ingredients together until the sugar has dissolved. Pour over the hot cake. Remove the cake from the pan when cold.