Fig and Walnut Cake with Lemon Syrup

1 ½ cups of chopped dried figs.
¾ cup chopped walnuts
1 ¾ cups of SR flour
200g butter
1 ½ cups sugar
3 tsp finely grated lemon zest
3 eggs
1 cup of milk (I actually use about ¾ cup)
For the syrup:
1 cup lemon juice
1/3 cup castor sugar
1/3 cup of liquid honey
2 tsp finely grated lemon zest
3 tsp whole coriander seeds lightly crushed.
Combine figs, walnuts and flour to help keep the sticky figs separate.
In a separate bowl cream butter and sugar – add zest and beat in the eggs one at a time.
Add the fruit/flour mixture alternatively with the milk
Pour into a well greased and floured 25-25cm round tin and bake at 180C for about an hour.
To make the syrup put all the ingredients into a saucepan and stir until boiling point is reached.
Cook for about 5 minutes until slightly reduced.
Pour over the hot cake ensuring even distribution of the seeds.
Cool the whole thing in the tin.
I’ve also done a variation adding a bit of coconut and almonds instead of walnuts.

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