Ingrients & Directions
225 g Dried figs; (8oz)
Juice and grated zest of 1
-orange
225 g Butter; (8oz)
225 g Brown sugar; (8oz)
3 Eggs; beaten
350 g Wholemeal self-raising
-flour; (13oz)
Soak the figs in the orange juice overnight.
Pre-heat the oven to 190C/375F/gas 5. Grease an 8″/20cm round deep cake
tin.
Cream the butter and sugar together and gradually beat in the eggs.
Add the fig mixture and fold in the flour and orange zest. Pour the mixture
into the cake tin and bake for 30-45 minutes or until a skewer inserted
into the centre comes out clean.
Yields
1 servings