I brought back a large pack of dried figs from our
last holiday in Spain and have had an awful time finding recipes that would use
them up, before the DH eats them all straight from the bag.
This cake is gorgeous and it's so easy to make. And the figs count as one of
your five a day!
Orange, Fig and Honey Cake
Preheat oven to 200oC/400oF
6 Servings
For the fig Topping:
9 oz/250g ready-to-eat dried figs
3 Tbsp/45ml clear honey
zest and juice of 2 oranges
For the cake:
5 1/2 oz/150g self raising flour
5 1/2 oz/150g butter, softened
5 1/2 oz/150g caster sugar
2 large eggs
Grease or prepare in your usual way a 9"/23cm pie dish
Slice the figs in half across the middle in place in a small saucepan with honey
and the zest and juice of the oranges. Bring to the boil and allow to bubble for
about 5 minutes until the syrup thickens slightly. Pour the figs and syrup into
the pie dish.
Sieve the flour into a large bowl and add the other cake ingredients, whisk
thoroughly. Pour mixture over figs and bake in the oven for 30 to 35 minutes or
until an inserted skewer comes our clean. Remove from the oven and allow to rest
for 10 minutes. Run a knife round the edge of the cake to loosen it. Place a
large plate over the pie dish and carefully invert it.
Serve with a generous dollop of creme fraiche.
Another suggestion for Asparagus:
There is nothing better than to simply lightly steam your asparagus, sprinkle
with lemon juice and serve with chicken or fish. Asparagus also lends itself to
nicely to Thai flavours.
Nancy I do hope your SIL is feeling better, those kind of gadgets scare the
living day lights out of me.
Sylvia <Scotland>
http://www.nancyskitchen.com
