If you love Old Monk, you’re in big, big trouble. It’s not just a drink for die hard fans but more of an attachment. It has given me so many memories that I will cherish forever. So it was no surprise using it in my cake.
This is a rich, sinful cake with one of my favourite fruits- fig. The markets are flooded with fresh figs this time of the year. And if you want your cake to be super moist and delicious like this one, I urge you to not use the dry ones even though they are more accessible.
Figs have a unique, sweet taste, soft and chewy texture that bring so much warmth to the cake. Something very interesting I read recently in Huffington Post is that figs are technically not a fruit ― they are inverted flowers. Fig trees don’t flower like apples and peaches. Their flowers bloom inside the pear-shaped pod, which later matures into the fruit we eat. Each flower then produces a single, one-seeded, hard-shelled fruit called achene ― that’s what gives the fig the crunch we know ― and the fig is made up of multiple achene. So when we eat a fig we are eating many fruits in one go.
The walnuts on the other hand, add a slight crunch and rustic flavour. It’s perfect to serve at your tea parties or just on a day when all you want to eat is cake.