Fig And Currant Cake Topped With Honey Mascarpone Cream - cooking recipe

Ingredients

3 None eggs
1/3 cup melted unsalted butter
1 cup packed dark brown sugar
1 tsp baking soda
2 cups ground almonds
1 cup dried figs, coarsely chopped
1 cup currants
3 oz grated lemon peel
1 cup mascarpone, for topping
1 tbsp honey, for topping
None None Crushed pistachios, to garnish

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch round cake pan.
Beat the eggs, butter, brown sugar and baking soda in large bowl until smooth.
Gently fold in the ground almonds, figs, currants and lemon peel and mix until well combined. Pour the batter into the prepared pan.
Bake for 40-45 mins or until toothpick inserted into center comes out clean. Cool completely in the pan on a wire rack. Invert onto a serving plate.
For the mascarpone topping, stir the mascarpone and honey in a medium bowl until well combined.
Spoon the mascarpone cream onto the cake and spread evenly. Sprinkle with crushed pistachios. Refrigerate, covered, for 3-4 days.