Fig, almond & orange cake with marsala

Method

1. Preheat the oven to 170°C. Cut a circle of baking parchment measuring 34 cm across and loosely push it into the sides a 23 cm tart tin to line it.
2. Toast the whole almonds for 10-12 minutes or until the skins start to split in the oven. Remove and allow to cool. Chop by hand or put into a food processor and blitz until you have a rough, sandy texture. Set aside and then do the same with the figs.
3. Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the egg yolks, one at a time, and beat in. Add the figs, both kinds of almonds, orange zest, vanilla extract and baking powder and fold in using a large spatula or metal spoon. Whip the egg whites to stiff peaks. Use a quarter of this to loosen the sticky almond and fig mixture by folding it in with a large metal spoon. Then gently fold in the rest of the egg whites. Pour into the prepared tin and level the top with a palette knife.
4. Place the tin in the middle of the oven and bake for about 35–40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin. When the cake is at room temperature pierce it all over with a skewer and evenly pour over the Marsala to soak it. As the edges of the baking parchment will have browned in the oven I often serve it from the lining paper on a large wooden board with a bowl of mascarpone for a rustic look.