I bought figs to make something else (fig and rum custard tarts, since you ask) but decided to make a cake instead because I had 2 cooking apples that needed eating. This is the result.
About 12 dried figs
A fruity tea-bag (preferably spiced or apple-cinnamon)
Cinnamon stick/1tsp ground cinnamon
1 tsp ground ginger
25ml amaretto/cherry brandy/spiced rum
2 cooking apples
150g brown sugar, plus 1 tblsp.
150g self-raising flour
1 tsp cinnamon
2 heaped tblsp ground almonds
Pre-heat oven to about 160 degrees. Grease and line a 9″ sandwich tin.
Snip the stalks off the figs and then roughly chop them into a bowl. Add the teabag (I used an apple-cinnamon one), alcohol of your choice (I used spiced rum), ground ginger, a cinnamon stick (or ground cinnamon) and enough hot water to cover. Leave to infuse for about 10-15mins. You could throw some raisins in there as well as or instead of the figs.
Cream the butter and 150g sugar together. Peel, core and dice the apples. One of my cooking apples had gone a bit manky, so I used about half of it. Two apples might be a bit too much, so you could easily use one big one, or one cooking apple and one smaller apple. Mix in the eggs, flour, almonds and cinnamon, and beat thoroughly. Don’t worry about being gentle because it doesn’t matter if you knock the air out – this cake cooks and sets rather than rising. It won’t be light and fluffy!
Fish the figs out of the liquid with a spoon. Stir the fruit through the mixture thoroughly, adding a little of the fig liquid and/or a splash of milk to make a thick batter – it’ll be hard to stir but should drop easily off the spoon. Scrape into the prepared tin, and level off the top. Sprinkle with the reserved brown sugar.
Bake at 160 degrees for about an hour and a quarter, checking after an hour. It’ll feel soft in the middle but shouldn’t have any raw batter when you stick a knife into the middle. The edges will start to come away from the edge of the tin when it’s ready. Leave to cool in the tin, then turn out onto a plate. It’ll keep for few days in a tin or double-wrapped in foil.