Lemon Fig Cake With Lavender Honey Syrup

Preheat oven to 350 degrees F.

Trim tops off figs and soak in boiling water until soft. Drain.

In a medium bowl, sift together flour, soda, baking powder, salt and spices. Add 1 cup of sugar and stir.

In a food processor combine figs with all the wet ingredients (not syrup ingredients) and egg yolks.

Reserve the whites. Pulse until mixture is smooth and figs are pureed.

Add the dry ingredients, pulsing several times.

Scrape down sides and blend again for about 30 seconds until mixture is smooth.

Transfer to a medium bowl and stir in zest of two lemons.

In a clean stainless steel bowl, beat egg whites on high speed until soft peaks begin to form.

Gradually add the remaining sugar and continue beating until glossy peaks form.

Fold egg whites gently but thoroughly into batter.

Brush 6 mini Bundt pans or 1 large Bundt pan with melted butter and sprinkle with flour.

Pour batter into prepared pans. Bake 20 to 25 minutes or until golden and tester inserted into centre comes out dry.

Cool in pans for 15 minutes then remove and cool completely on a rack.

Combine all syrup ingredients in a small saucepan and bring to a boil.

Remove and brush warm syrup over cooled cakes.