Amaretto cake with caramelised figs

Name: Amaretto cake with caramelised figs
Yield: Serves 8
Ingredients: 2 tablespoons icing sugar; 16 ripe soft-skinned figs; 100 g Clarified Butter, melted; 2 egg whites (from 65 g eggs); pinch cream of tartar*; 5 x 65 g eggs, separated; 150 g plain flour; pinch salt; 1 tablespoon finely grated lemon zest; ½ cup Sugar Syrup; ½ cup amaretto, extra; ¾ cup castor sugar; 100 ml amaretto*; 2 cups castor sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

‘A good cake never sinks in the middle,’ they say. The inspiration for this cake came from Alice Waters’ wonderful olive oil and Sauternes cake. As delicious as it tasted, though, it still had a tendency to sink in the middle when I tried to make it (through no fault of the recipe, I’m sure). I decided to adapt the idea and make a cake using clarified butter and amaretto. I had some success with the recipe, but