Figgy Biscuit Cake ©


Cake Mix
  • 6.1oz-175g dried soft figs (roughly chopped)
  • 1 ½ ripe bananas (chopped)
  • 3 large egg yolks (free-range)
  • 3 large egg whites (free-range)
  • 8.8oz-250g muscovado sugar
  • 5.6oz-160g wholemeal self-raising flour (sited)
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1.6 fl oz-50ml vegetable oil
  • 3.5oz-100g baking margarine (melted)
  • 1/2 teaspoon baking powder
Biscuit Buttercream
  • 3.5oz-400g caramelised biscuit spread
  • 7oz-200g unsalted butter (soft & room temperature)
  • 3.5oz-100g icing sugar (sifted)


  1. Cover the figs in boiling water and set to one side for 30 minutes to soften. Drain the figs from the water and mash them with the banana. Set to one side
  2. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven with a baking tray inside and grease a 20cm/8" round cake tin and set to one side
  3. In a large mixing bowl start by whisking the egg whites until they are light and fluffy and forms firm peaks. Add half of the sugar and mix again. Set to one side
  4. In a separate, clean large mixing bowl, add the egg yolks and sugar. Using an electric hand-mixer or stand-mixer, combine until the mix is thick. Add the banana and fig mash and combine again. Fold this mix into the egg whites gently but thoroughly (as to not knock all the air out of the mix) using a wooden spoon. Set to one side
  5. In another large mixing bowl, add the flour, bicarbonate of soda, salt, cinnamon and nutmeg. Give it a stir. Follow by adding the melted butter and vegetable oil, mixing it together well
  6. Add flour mix to the egg mix and whisk on a slow speed for around 10 seconds so that the oil mix is well distributed, but the air still hasn't been knocked out of the mixture
  7. Gently spoon into the pre-prepared tin and pop into the oven on top of the oven tray for 1 hour (test the centre with a skewer, when it comes out clean, it is ready). Remove from the oven and set to one side to cool completely before continuing
  8. Once the cake has cooled completely, slice the top layer of cake off to give a more even surface as it may dip slightly in the middle
  9. To make the buttercream, mix together all of the ingredients in a large bowl. Spread over the whole cake and decorate to your preference, serve and enjoy!!!!!

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