Easter figgy and oozy caramel loaf 

Fig topping  

125 gm unsalted butter  

150 gm soft brown sugar 

6 figs, stem removed and cut in half 

Cake mix  

225 gm unsalted butter, softened  

225 gm caster sugar  

4 eggs  

3 tbsp milk  

100 gm whole ground almonds  

1/2 tsp salt  

1 tsp ginger powder  

150 gm flour  

Serve with yogurt or ice-cream

To start:

Line a small cake loaf tin approx. 20cm x 12cm with greaseproof paper and then grease with a touch of butter.  

Melt butter in saucepan over a low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour evenly into the greased loaf tin. Place the half figs, flesh side down and set aside.  

Preheat oven to 180*C.  

Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in ground almond, baking powder, salt, and ginger. Gently fold in flour. Pour cake mixture over figs, place on a baking tray and bake for 40 minutes or until a skewer inserted into cake comes out clean.

Remove from oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the dish to loosen. Carefully invert to turn loaf out onto a board Slice into thick pieces, serve hot with yogurt or ice-cream.

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