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Fig Cake

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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It was my mum's birthday last month, and when I asked her what kind of birthday cake she wanted me to maker her, she had a look through my recipe scrapbook and told me that she remembered liking my fig pudding a lot. Since it was her birthday, I decided to change it into a cake, and jazz the original recipe up with a cream filling. She was very pleased with the result. Based on the brands I used, each slice should be about 255 calories.

Preparation Time: 40 minutes
Cooking Time: 1 hour
Makes: 12 servings

Ingredients
100g margarine
100g soft brown dark sugar
300g wholemeal flour
2 large eggs
500g figs
300g creme fraiche
225ml light soya milk
2 tsp baking powder
3/4 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp cinammon

Method
Pre-heat the oven to 170 ༠C/ 150 ༠C fan/325 ༠F/3 Gas.





Cream the margarine and sugar together, then beat in the eggs one at a time.



Mix the flour, baking powder, bicarbonate of soda, cinnamon, and ginger together.

Beat in the batter mixture.

Gradually stir in the milk.



Chop the figs and stir 325g into the mixture.





Either bake the mixture in one cake tin or two sandwich tins.



Mix the remaining figs with the creme fraiche and blend in a food processor.

If you used a cake tin, cut the cake in half horizontally.



Spread half the cream filling on the bottom layer and sandwich the two cake halves together.



Either pipe or spread the remain cream mixture on top of the cake and leave to set.

Categories
#Figs
#Cakes
#Dessert
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