Fig and walnut cake

Serves 8 (at least)

For the icing

• 250g soft dried figs
• 100g shelled walnuts
• 3 eggs
• 65g golden caster sugar
• 65g light muscovado sugar
• 200g groundnut oil
• 250g flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 pinch ground nutmeg
• 100g yoghurt
• 0 a couple vanilla

• 350g cream cheese
• 50g softened butter
• 0 a couple vanilla
• 250g icing sugar

Step 1
Set the oven at 180C/gas mark 4.

Step 2
Line the base of two 20cm cake tins with lightly buttered or oiled baking parchment.

Step 3
Roughly chop the figs and walnuts.

Step 4
Mix the eggs, sugars and oil using an electric mixer, and beat till pale and fluffy.

Step 5
Sift the flour with the baking powder, cinnamon, nutmeg and a pinch of salt.

Step 6
Add the yoghurt to the mixture, alternating with the flour and spices.

Step 7
Stir in the vanilla, the figs and walnuts.

Step 8
Divide the mixture between the two lined baking tins and bake for 40-45 minutes, covering with foil for the last 10 minutes if the top is getting a little dark.

Step 9
Remove from the oven, leave to settle for a few minutes then run a palette knife around the edges and carefully turn on to a cooling rack.

Step 10
Remove the paper from each cake.

Step 11
Make the icing.

Step 12
Beat the cream cheese, butter and vanilla till smooth, then beat in the icing sugar.

Step 13
Spread a layer on the base of one cake, place the other cake on top, then move to a cake stand or plate.

Step 14
Spread the remaining icing over the top and sides of the cake.