- 175g butter (softened)
- 175g brown sugar plus extra for topping
- 225g self-raising flour
- 2 eggs
- Vanilla essence/extract
- 8 dried figs, chopped into little bits
- 1 orange, grate the zest and slice the rest
- 150g marzipan, cut into chunks
- Carton of double cream
- 2tbsp honey
Preheat the oven to about 160°C
Mix the flour, sugar, butter and eggs with some vanilla extract/essence and the figs, marzipan, and orange zest.
Spread into a cake tin (grease if they’re not silicon).
Top with the sliced orange.
Bake for about 40mins (but remember to keep checking). When you think it might be done poke a fork into the middle; if it comes out clean of cake mixture, it’s about done (but there’s no substitute for common sense and a trained eye!).
While it’s cooking, whizz the cream and honey together.
When the cake is cooked, allow to cool for a few minutes before attempting to remove from the tin.
Serve with the honey cream, and put your feet up.