A delicious Mexican Fresh Fig cake for the perfect dessert.
The rich flavour of gingerbread is so inviting, and the combined aromas of the spices used in this cake make it a wonderful treat any time of year. I’ve included it in this chapter because I think serving it warmed with a rich caramel sauce makes the perfect winter dessert.
Not only a pleasure to look at, this gorgeous cake is wonderfully decadent without being too rich — and it’s actually not that difficult to make. If you want to make a three-layer cake, simply use smaller-sized tins, ideally 16–18cm.
This recipe is so versatile, you can make them in ramekins or little oven proof mugs. Feel free to use brioche or croissants instead of the buns and the pears could be swapped out for apples, berries or bananas. Use milk chocolate if you prefer. Serve warm with extra cream, any time of the day.
Cake: 300g/10.6oz butter, softened 300g/10.6oz golden, unrefined caster sugar 6 organic eggs 2 tsp vanilla extract 300g/10.6oz ground almonds 75g/2.6oz...