Seasonal Spoon

An autumnal classic

Ingredients:

• 4 tbsp Demerara sugar
• 10 cardamom pods, seeds finely ground
• 12g salted butter, softened
• 200g figs, halved
• 275g caster sugar
• 1 untaxed lemon, zest
• 3 medium eggs
• 190g self-raising flour
• 150g sourdough cream

Method:

1. In a small bowl, mix the Demerara and cardamom. Grease and line a loaf tin, then sprinkle 1/2 of the sugar mixture over the base. Arrange the figs in the tin, cut side down. Preheat the oven to 180°C
2. In a bowl with an electric hand mixer, beat the butter, caster sugar and lemon zest until creamy but not fluffy. Beat in the eggs, one at a time. Add the flour, soured cream and a pinch of salt, then mix until smooth. Spoon 1/2 of the mixture over the figs, sprinkle with the remaining sugar mixture, then top with the rest of the cake mixture