Walnut and fig cake with brandy syrup
To freeze; wrap cake in two layers of plastic wrap. Seal, label and freeze for up to 1 month. Thaw overnight at room temperature. This cake will also keep in an
Ingredients
- Walnut and fig cake
- 125 gram (4 ounces) butter
- 1 teaspoon finely grated lemon rind
- 3/4 cup (165g) caster (superfine) sugar
- 2 eggs
- 1 3/4 cup (260g) self-raising flour
- 3/4 cup (180ml) buttermilk
- 3/4 cup (75g) coarsely chopped roasted walnuts
- 2 medium_piece fresh figs (120g)
- 1/2 cup (60g) roasted walnut halves
- 1 cup (220g) caster (superfine) sugar
- Brandy syrup
- 1 tablespoon brandy
- 1/3 cup (80ml) water
- 2 tablespoon lemon juice
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