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Walnut and fig cake with honey syrup

This cake has an old-fashioned feel, but its simple appearance belies its wonderful flavour: fruit, nuts, spice and honey combine in this delicious moist bake, which will mature and improve over a few days.

Serves 8

175g (6oz) butter, softened, plus extra for greasing

100g (3½oz) dried figs

175g (6oz) caster sugar

3 eggs

225g (8oz) plain flour

½ tsp ground cinnamon

1 tsp baking powder

2 tbsp milk

75g (2½oz) walnuts, roughly chopped

For the honey syrup

75g (2½oz) caster sugar

75g (2½oz) runny honey

1 tbsp lemon juice

20cm (8in) springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment.

2. Put the figs in a saucepan. Add enough water to cover the figs. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 2 minutes. The figs will be plump. Drain the water and put the figs on to a piece of kitchen paper to absorb any excess water. Set aside to cool. Remove the stems from the figs and cut each fig into 8 pieces.

3. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow. Add the sugar and beat until light and fluffy. Add the eggs one by one, adding 1 tablespoon flour each time, and beating after each addition, then add the ground cinnamon.

4. Sift in the remaining flour and baking powder, then add the milk, walnuts and figs. Tip the mixture into the prepared tin, smooth the top and bake for 55–60 minutes until firm and a skewer inserted into the centre comes out clean.

5. Meanwhile, to make the syrup, put all the ingredients in a saucepan and add 100ml (3½fl oz) water. Stir together over a medium heat until the sugar has dissolved, then take off the heat and pour into a heatproof jug.

6. As soon as the cake comes out of the oven, prick it with a skewer in a swirl pattern and slowly drizzle the syrup all over the top. Leave to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on a serving plate and cut into slices to serve.