Ridiculously simple to make but just a little bit fancy!
- 125 g butter
- ¾ cup brown sugar
- 1½ cups SR flour
- 2 eggs
- 1 tsp vanilla
- 1 cup greek yogurt (could sub for sour cream, buttermilk or in a real pinch, normal milk but that may need a touch more flour)
- 3 finely chopped figs (could use dry figs too)
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Over low heat mix butter and sugar until dissolved. (If you are using dried figs add them in now) Crank up the heat and let caramelise for a few minutes until colour darkens slightly. Pop everything else except fresh figs in mixer and gradually add in caramel. Beat for a few minutes until pale in colour. Add in fresh figs. Pop in a cake tin and bake at 180 deg cel until a skewer comes out clean.
To make it rather tizzy, today I split the cake, brushed with maple syrup and filled with a maple buttercream. As a general rule I do not do icing recipes as they should be made by feel. The general idea though is 60ish grams of butter (soft), beaten the crappers out of until very pale. A good dousing of maple syrup, a chug of milk and then enough icing sugar beaten in until it makes a lovely stiff icing. I couldn't be stuffed doing pretty piping so just dusted with icing sugar.