A very warm, almost savoury (but not quite) semi sweet loafy cake. Very nutritious and exotic with a range of flavours people will get in layers. Great with the older crowd and those with discerning tastes for desserts.

Time:

About 1 hour and 45min

Serves:

10+

Good for:

• People coming for tea/afternoon- tea
• Exotic flavour that release in layers
• Range of textures (crunchy, soft)
• Easy to store

Ingredients:

• 1 cup chopped dried figs
• 1 cup walnuts
• 1 cup boiling water
• ½ cup better
• 2/3 cup dark brown sugar
• 1 large egg
• 1 tspn vanilla extract
• 1 ½ cups of flour
• 1 tspn baking soda

Kitchen things you’ll need:

• A loaf pan
• 1 large bowl
• 2 medium bowl
• A shallow platter to serve

Making it:

• Soak the figs and walnuts for an hour in the boiling water in a medium bowl
• Grease the loaf pan and preheat the over to 35 degrees Fahrenheit
• Cream the butter with the sugar in a large bowl, then beat in the egg and vanilla.
• Mix the flour, salt and baking soda in another medium bowl and then mix it into the butter mixture.
• Add the soaked figs and walnuts with the liquid water with the butter and flour mixture and mix well.
• Put in the pan and bake for an hour or an hour and 15min.
• Let cool and serve

Tips/notes:

• I like to add some sweetness by garnishing with confectionery sugar and cinnamon mixed together
• Instead of walnuts you can use unsalted unshelled pistachios (if salted rinse them well before soaking) – this adds a nice colour and flavour as well
• I like to add a pinch of nutmeg and cardamom to the mixture for added flavour
• Will keep for at least week in a sealed container at room temperature or 2 weeks n the fridge.