Fig and rosemary cake

Instructions

Cream Cheese Icing

1 Mix 2 x 230 g containers cream cheese and 240g sifted icing sugar with 10 ml (2 tsp) vanilla essence.

Preheat oven to 160 ° C.
1 Spray two 23 cm round cake pans with nonstick spray.
2 Make the rooibos tea and soak the figs until soft. Remove the tea bags once the figs are soft and blend in a food processor.
3 Cream the butter and sugar with an electric mixer until soft and light in color.
4 Add the eggs one by one while whisking.
5 Sift the flour and baking soda together. Mix the rosemary and fennel seeds into the fig mixture.
6 Fold the flour gradually into the butter mixture, followed by the fig mixture.
7 Divide the mixture into the prepared pans. Bake for 40 minutes or until a skewer comes out clean. Remove from the oven. Leave for 20 minutes in the tins before turning out on a wire rack.
8 Decorate the cake with cream cheese icing and sprigs of fresh rosemary.