Our popular monthly cooking class with chef, Fiona Zielinski featured several mouth watering desserts. Here is one of the recipes for you to try.
Fresh Fig, Raspberry and Almond Cake
2 fresh figs
2 cups icing sugar
2/3 cup self raising flour
2 cups almond meal
1 tblsp grated orange zest
8 egg whites
185g butter, melted
1½ tblsp milk
200g fresh raspberries
1½ tsp Demerara sugar
Preheat oven to 180˚C. Grease and line 23cm round cake tin ensuring you extend paper up the sides. Remove stems from figs and cut lengthways into 5mm slices. Sift icing sugar and flour into large bowl. Stir in almond meal and orange zest until combined.
Place egg whites in a bowl and whish lightly with a fork for a few seconds. Add egg whites, melted butter and milk to almond mixture and stir until just combined. Fold through ½ the raspberries, do not overmix.
Pour ½ the cake mix into the tin, sprinkle with more berries (reserve some for top of the cake). Pour over the remaining mix and gently press on the figs and scatter the rest of the berries. Sprinkle evenly with Demerara sugar. Bake for 1 hour 15 minutes, test with a skewer. If cake is getting too brown cover the top with foil. Leave in tin for 10 minutes then turn out and serve with fresh cream.