Lady Baltimore cake

Serves 10-12

For the sponge

• 300g fine sponge flour
• 2 tsp baking powder
• 0.5 tsp fine salt
• 240g whole milk
• 1 tsp vanilla extract
• 110g unsalted butter
• 300g caster sugar
• 4 egg whites

For the filling

• 200g dried figs
• 100g sultanas
• 50g dried cranberries
• 0.25 tsp almond extract
• 75g rum
• 75g walnuts

For the icing

• 200g caster sugar
• 3 egg whites
• 60g water
• 50g golden syrup
• 0.25 tsp sea salt
• 1 tsp vanilla extract

Step 1
Make the filling first, to allow time to soak: trim the hard stems away from the figs, and dice the fruit into 1cm chunks.

Step 2
Cover and set aside for an hour or overnight, to allow the fruit to soak up the alcohol.

Step 3
Preheat the oven to 170C/335F/gas mark 3½.

Step 4
Grease, flour and line a 20cm round tin.

Step 5
In a large bowl, whisk together the flour, baking powder and salt.

Step 6
Set aside.

Step 7
Measure the milk and vanilla into a jug.

Step 8
Beat the butter with half of the caster sugar until pale and fluffy.

Step 9
Slowly add a little of the milk and then a little of the flour, mixing after each addition to ensure the mix is smooth.

Step 10
Continue until all of the milk and flour have been added.

Step 11
Whip the egg whites with the remaining half of the caster sugar until the mix comes to soft peaks.

Step 12
Fold the egg whites into the flour mix gradually, starting with half the whites mixture and then adding the rest.

Step 13
Transfer the mixture into the prepared tin and bake for 60-65 minutes.

Step 14
Allow to cool completely before assembling the cake.

Step 15
To make the icing: put all the ingredients into a heatproof bowl (if you are using a stand mixer, use that bowl), whisk together and place the bowl over a pan of simmering water.

Step 16
Stirring constantly, heat the mixture until the sugar completely dissolves and is starting to turn opaque.

Step 17
Return the bowl to your stand mixer, if you are using one, or put on the counter and use an electric hand whisk on high, then whisk for around 10 minutes, or until the icing has cooled and doubled in volume.

Step 18
It should hold a stiff peak.

Step 19
Assemble the cake: combine the chopped walnuts with the soaked fruit and any remaining soaking liquid.

Step 20
Stir half the icing through the fruit-nut filling mix.

Step 21
Carefully split the cooled cake into three even layers with a serrated knife.

Step 22
Put one layer on a serving plate and cover with half of your filling.

Step 23
Place the next layer on top and cover with the remaining filling.

Step 24
Place the last layer on top and cover the cake with the remaining icing.

Step 25
You can cover the sides too, or leave them exposed.

Step 26
Decorate the top with additional dried figs.