Dried Fig Sponge Slice

Cook Time 40 Minutes

Servings 6 - 8

Ingredients

4 eggs
Pinch of salt
¼ cup caster sugar
½ cup self-raising flour
2 tbs. milk
½ dessert spoon butter
10 dried figs cut in half rounds so the seeds are visible.

Method

Pre-heat the oven to 180C. Crack the four eggs into a bowl, add a pinch of salt, and beat until they just reach the frothy stage. Add the sugar a little at the time, beating as you go. This will get creamier and creamier. At the point where you can stop the beaters, take them out and draw a figure eight with what’s running off them, you’re done (8 to 10 minutes on medium speed). Sift flour into egg mixture, and gently fold. Slowly add the butter and milk. Set aside. Line your cake tin with baking paper, and lightly grease. Take the figs and lay on the bottom of the pan evenly and until the base is covered. This will end up being the presentation side so try to place them in neat rows. Pour the batter over the figs and place in the middle of the oven. Cook for 15 – 20 minutes. Let the tin cool on the bench for 20 minutes before turning out onto a board and removing the cake from the pan. Peel back the baking paper to reveal a fig topping. Dust with icing sugar, cut into bite size pieces and serve.