Heavenly eden cake

A host of divine flavours make Mike Robinson's deliciously different cake really heavenly!
By Mike Robinson
Heavenly eden cake
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 120 g icing sugar, plus extra for sprinkling
  • 120 g unsalted butter
  • 5 eggs, beaten
  • 20 g plain flour
  • 120 g ground almonds
  • 2 tbsp honey
  • 25 ml limoncello liqueur

For the topping:

  • 200 ml Greek yogurt
  • 200 ml double cream, whipped
  • 3 tbsp honey
  • zest of 1 lemons
  • small handful of almonds

To decorate:

  • 1 pomegranate
  • 6 figs, quartered, brushed with honey and roasted
  • small handful of blanched flaked almonds
  • 2 tbsp honey


1. Set the oven to 180°C/gas 4. Lightly grease a 20cm cake tin and line it with baking parchment.2. Cream the icing sugar and butter together in a bowl, until pale.3. Gradually add in the beaten eggs, mixing well with each addition.4. Mix in the flour, ground almonds, and honey then stir in the Limoncello.5. Pour the mixture into the prepared tin and cook for 20 minutes. Leave to cool and then turn out onto a serving plate.6. Mix the yoghurt, cream, honey, lemon zest and almonds together and smooth over the base. 7. Remove the seeds from the pomegranate and spread evenly over the top of the cake seeds. Arrange the roasted figs attractively over the cake, scatter with flaked almonds and drizzle with honey. Serve immediately.

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