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Cherub Cake

Recipe by Mike Robinson

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Customs are numerous during Rosh Hashanah but most common is the eating of sweet food to wish for a sweet year ahead. As well as containing honey and figs, this delicious cake also has pomegranate which symbolise the hope that as many good deeds will be done as there are seeds in the fruit.

Serves 4

Ingredients

Base

120g icing sugar plus extra for sprinkling
120g unsalted soft butter
5 eggs, beaten
20g flour
120g ground almonds
2 tbsp honey
25ml lemon juice
200ml greek yoghurt
200ml double cream, whipped
3 tbsp honey
Zest of 1 lemon
A handful of crushed roasted almonds

Topping

The seeds from 1 pomegranate
6 ripe figs, quartered, brushed with honey and roasted
A handful of flaked almonds
2 tbsp honey

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Method

To make the base, cream the icing sugar and butter in a bowl until pale. Gradually add in the beaten eggs, mixing well with each addition. Mix in the flour, ground almonds, and honey then stir in the lemon juice. Pour the mixture into a lined baking case and cook for 20 minutes at 180c.
Mix the yoghurt, cream, honey, lemon zest and almonds together and smooth over the base.
To serve, top the cake with the pomegranate seeds, figs and flaked almonds and drizzle with honey. Put a slice on a plate and enjoy.

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