Although it may not look like it, this is a straightforward cake to make. The batter is made with essential pantry ingredients, EVOO, a hint of lemon zest and vanilla bean paste. A good quality EVOO is an absolute must and already makes delicious cakes if you didn’t know.
Slices of fresh figs are poked into the batter before baking, resulting in an incredibly sweet, caramelised, jammyness that keeps the almond sponge even moister… SOOOO DIVINE!!!
I would happily devour this cake without the toppings, so it isn’t necessary if you don’t want the extra effort. The toppings make the cake extra decadent… the sweet flavour of the sticky pomegranate drizzle and fresh figs pair perfectly with the tangy goat’s cheese. 😋
The cake can be baked in a regular cake tin too. A bundt tin isn’t necessary at all… I know you’ll love this one.. go on.. give it a go while those gorgeous figs are in season!! I would love to know if you try it.
METHOD CAKE METHOD WHIPPED GOATS CHEESE METHOD STICKY FIG DRIZZLE
METHOD WHIPPED GOATS CHEESE
METHOD STICKY FIG DRIZZLE