I HAVE never been a fan of figs in desserts, but when it comes to pairing them with goat’ s cheese, I am definitely a fan!

For the last few months I have been thinking about the recipes I wanted to try to share with you this autumn.

Figs are fruits that are obviously in season come September, so I wanted to find a recipe that I liked that included them in a cake.

I knew it had to include sweetness to accompany the tartness, so honey seemed like the ideal ingredient. Walnuts also added some substance and of course some nuttiness!

So with autumn coming soon, this is the cake I will be making for the next few months. It’s homely, and to me that’s a good thing.

I love cakes and desserts that make you feel something, and this cake, well, it makes me feel like I’m all snug at home preparing for, dare I say, the winter months!

The figs give a mellow, caramel sweetness to the bread that takes the edge off the walnuts without making it too much like a heavy cake.

They are high in both protein and fibre to ensure a slow release of carbohydrate into your blood stream. Figs are a great source of fibre and full of vitamins and minerals.

Dried and fresh figs have a long and illustrious history. Known for being a healthy and versatile ingredient, they can add a burst of sweetness to all kinds of dishes.

They are the fruit of the ficus tree, which is part of the mulberry family, and have a unique, sweet taste and a soft and chewy texture, and are littered with slightly crunchy, edible seeds.

One of the world’s oldest trees, the fig tree can be traced back to the earliest historical documents and features prominently in the Bible.

Figs are native to the Middle East and Mediterranean and were held in such high regard by the Greeks that laws were once created to prevent their export. Figs are high in natural sugars, minerals and soluble fibre.

Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.

The walnuts not only taste great but are a rich source of mono-unsaturated fats and an excellent source of those hard-to-find omega-3 fatty acids.

They are one of the most popular and versatile of all nuts. When picked young, they're known as wet and their milky white kernels are mainly used for pickling.

Slightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking so are perfect for this cake.

So if you fancy trying a cake with a sweet, nutty taste, that uses fruit in season and feels homely, why not give this cake a try?

Hope you enjoy it!