Fig cake

Ingredients for 12 servings:

• 300 g dried figs
• 200 g trail mix (raisins, nuts, almonds, mixed)
• 1 shot of rum
• 2 tbsp honey
• 2 tbsp raspberry jam
• 2 eggs
• 2 tbsp sugar
• 100 g butter, melted
• 250 ml milk
• 1 tsp baking soda
• 500 g flour
• ½ lemon(s), grated zest and juice
• ½ orange(s), grated peel and juice
• 1 tbsp cocoa powder, unsweetened
• 1 tsp. clove powder
• 1 pinch of ginger powder
• 1 pinch of cinnamon powder
• Butter and breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

with dried figs

Chop the figs (possibly after soaking) and trail mix, pour rum over them, and let stand. Dissolve the baking soda in the milk. Beat the eggs and sugar until thick and foamy, then stir in all the other ingredients and spices. Grease a springform pan or tube pan with butter and sprinkle with breadcrumbs. Pour in the batter. Bake in a preheated oven at 175°C (top/bottom heat) for about 75 minutes. Do the skewer test. If the cake is too dark, cover with aluminum foil. If 12 slices are served, one has 366 kcal.