Fig And Currant Cake Topped With Honey Mascarpone Cream

• 3 None eggs
• 1/3 cup melted unsalted butter
• 1 cup packed dark brown sugar
• 1 tsp baking soda
• 2 cups ground almonds
• 1 cup dried figs, coarsely chopped
• 1 cup currants
• 3 oz grated lemon peel
• 1 cup mascarpone, for topping
• 1 tbsp honey, for topping
• None None Crushed pistachios, to garnish

1. Preheat the oven to 350u0b0F. Grease a 9-inch round cake pan.
2. Beat the eggs, butter, brown sugar and baking soda in large bowl until smooth.
3. Gently fold in the ground almonds, figs, currants and lemon peel and mix until well combined. Pour the batter into the prepared pan.
4. Bake for 40-45 mins or until toothpick inserted into center comes out clean. Cool completely in the pan on a wire rack. Invert onto a serving plate.
5. For the mascarpone topping, stir the mascarpone and honey in a medium bowl until well combined.
6. Spoon the mascarpone cream onto the cake and spread evenly. Sprinkle with crushed pistachios. Refrigerate, covered, for 3-4 days.

eggs, butter, brown sugar, baking soda, ground almonds, dried figs, currants, lemon peel, mascarpone, honey, pistachios

Taken from recipes-plus.com/api/v2.0/recipes/31731 (may not work)