Boozy Fig & Yorkshire Blue Stacked Sponges
An indulgent sweet treat, full of classic flavours. We love the delicate sweetness of the figs and the honey combined with the mild & creamy Yorkshire Blue cheese from artisan cheesemakers, Shepherds Purse. The boozy addition takes this sweet treat to another level.
Makes 4
INGREDIENTS
For the sponge
175g self-raising flour
175g golden caster sugar
3 medium, free range eggs
75ml milk
100ml Yorkshire Rapeseed Oil
For assembling
2 fresh and ripe figs, quartered
50g Shepherds Purse Yorkshire Blue cheese, cut into 4 chunky wedges
50cl of sloe or damson gin
Good drizzle of Yorkshire honey
Small handful of walnuts, crumbled
METHOD
Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4 and line a 20cm x 20cm square baking tin with baking paper.
Put all the sponge ingredients into a food mixer or mix with a hand-held mixer until fully combined.
Pour the cake mixture into the prepared tin and cook for 25 minutes or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes and then remove to cool on a wire rack. Once fully cooled, use a round cake cutter and cut out four circles.
To put together the sponges, brush each sponge with the sloe or damson gin and keep brushing until fully soaked and full of booze! Pop on top of each sponge two fig quarters, a crumbling of walnuts and a wedge of the Yorkshire Blue cheese. Finish with a good drizzle of honey on top of each sponge and serve.
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