- 170 g raisins
- 1 cup Disaronno almond liqueur
- 225 g butter
- 250 g caster sugar
- 4 free-range eggs
- 470 g cake flour , sifted
- 2 t baking powder
- 8, ripe figs quartered
- 50 g slivered almonds
- 50 g pine nuts
Preheat the oven to 190°C and grease a 23 cm cake tin. Soak the raisins in the almond liqueur for 30 minutes.
Beat the butter and sugar until pale and creamy. Add the eggs 1 at a time and mix well. Fold in the our and baking powder. Drain the raisins and reserve the liquid.
Gently fold the raisins and figs into the batter, then pour into the tin. Sprinkle with the nuts.
Bake for 1 hour, or until a skewer inserted comes out clean. Remove from the oven and cool.
Cook’s note: Fold the raisin soaking liquid into mascarpone and serve with the cake. This cake is naturally dry.