Ingredients:

2 figs

Honey

250g soft butter

250g sugar

250g self raising flour

4 eggs 

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Rosemary syrup:

2 sprigs of rosemary 

50g sugar 

100ml water 

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Method:

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1) Start by slicing the figs into quarters and place on a baking tray.

2) Lightly squeeze some honey on top and place in the oven at 180 degrees for five minutes 

3)  Cream together the butter and sugar until light and fluffy.

4) Add the eggs and mix together. 

5) Remove the figs from the oven. Prepare a cake tin with greseproof on the base and grease the sides. 

6) Fold in the flour. 

7) Place the cooled figs on the base of the cake tin in a circular pattern. 

8) Carefully put the cake mixture on the top of the figs and spread around. 

9) Bake in the oven at 160 degrees for 40-45 minutes. 

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In the meantime, whilst the cake is baking, start making the rosemary syrup:

1) In a saucepan, put the sugar; water and rosemary leaves

2) Bring to the boil and then cover the sacepan in cling film to add the rosemary aroma to the syrup. 

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10) Remove the cake from the oven and leave in tin for 5 minutes. 

11) Turn the cake out onto a cooling rack with the figs facing upwards, this will be the presentation side!

12) Straightaway with a pastry brush, spread some syrup over the cake (fig side up). 

13) Leave to cool and every so often brush some syrup over the cake. 

14) Serve and enjoy with a dusting of icing sugar.