For the Cake
225g unsalted butter, room temperature
100g golden caster sugar
Zest of two oranges
4 large eggs
70g plain flour
1 tsp baking powder
1/2 tsp salt
200g California walnuts, finely ground
For the Topping
250g double cream, cold
125g mascarpone, cold
1 tsp vanilla bean paste
Handful of California walnut halves
1. Preheat the oven to 180 °C (160°C fan) and lightly grease a 9-inch round cake pan, lining the base with parchment paper.
2. Place the butter, sugar, honey and orange zest into a large bowl and beat together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until fully combined before adding another.
3. Mix together the dry ingredients and the California walnuts, then add to the butter mixture and gently fold together to combine. Scrape the batter into the prepared pan and bake in the preheated oven for about 35 minutes or until the cake is coming away from the sides of the pan and springs back to a gentle press of a finger. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely.
4. To finish the cake, place the cream into a large bowl and whisk until just about holding its shape but only just. Add the mascarpone, vanilla bean paste and zest of the oranges and whisk together until soft and pillowy. Spread this over the top of the cake. To finish, top the cake with orange segments, slices of fig and a few halved California walnuts. You could also drizzle over a little extra honey if you fancy.
5. Without the topping the cake will keep for about 3 days but once topped with the cream and fresh fruit it’s best served that day.
Recipe courtesy of California Walnuts