Fig Cake by Nick Rietz of Bilson Eleven in Glasgow
If you like fig rolls then this is the pudding for you.
It should still be sticky in the middle and have a nice crunchy crust. Here I have paired it with dulche de leche, yoghurt, sesame seeds and some strawberries. A nice spoonful of mascarpone, crème fraiche or a seasonal fruit compote would also do the job as an alternative.
At Bilson Eleven we serve it slightly warmed with a reduction of the tea used to soak the figs, sesame caramel and a honey and star anise ice cream. These were the flavours of a candy bar I had on holiday in Morocco and it was such a winning combo so I made a note to base a pudding around it. Enjoy!
Bilson Eleven is a restaurant in the east end of Glasgow. Located in a 19th-century townhouse on Annfield Place, the building was one of the first homes constructed in the suburb of Dennistoun.
It has been lovingly restored by chef Nick Rietz and his family with the history of the area and building in mind.
For more information visit http://bilsoneleven.co.uk
Ingredients:
2 tea bags
500ml water
300g dry figs
500g brown sugar
4 eggs
150g butter (melted)
pinch of salt
pinch of ground ginger
pinch of cinnamon
400g flour
15g baking powder
Method:
1. Boil the water and then take the pan off the heat and add in the two tea bags.
2. Leave the tea to infuse for 5 minutes and then remove the tea bags.
3. Next, soak the figs in the tea for 30 minutes. Then take out the figs and allow to cool. After this chop up or blend to create a rough paste.
4. Whisk the sugar, eggs, salt and melted butter together. Then add in the flour, baking powder, cinnamon, and ginger and whisk the mixture again. Now add in the chopped figs and whisk further.
5. Butter the inside of a baking tin and line with greaseproof paper.
6. Bake at 170ºC for 40 minutes.
7. Allow to cool a little and then transfer to a wire rack. Cut into slices and this delicious fig cake is ready to eat.
In association with Taste Communications.
www.tastecommunications.co.uk
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