F is for Figs
 
Prep time
Cook time
Total time
 
PS - Substitute liquor of your choice with orange juice for an alcohol free version. PPS - If you are not a fan of fennel seeds, just omit and it would still be tasty.
Author:
Serves: 8
Ingredients
  • 4 large egg yolks
  • ½ cups caster sugar
  • 1 big splodge of honey (maybe 2-3 tablespoons)
  • 2 cups full fat milk
  • ¼ cup Marsala
  • ½ cup coarse polenta (not instant)
  • A generous ½ cup of dried figs diced into 1 cm pieces. I used about 8 fat Turkish figs
  • ¼ cup pine nuts
  • 1 tablespoon fennel seeds
Instructions
  1. Preheat oven to 175 degrees celcius.
  2. Grease and line a cake tin about 20-24cm (I think 8 inch ish) - its quite a thin cake. Use a deep tart tin instead.
  3. In a bowl, whisk the egg yolks, sugar and honey and Marsala until well mixed.
  4. In a medium saucepan, heat the milk until it starts to bubble, but not boil.
  5. Pour the milk over the eggs and sugar mixture, whisking quickly to combine.
  6. Transfer this mixture back into the saucepan and whisk in the polenta over a medium heat.
  7. Keep whisking until it starts to bubble, about 7 or 8 minutes and take off the heat
  8. Fold through the figs, pine nuts and fennel seeds and transfer into cake tin.
  9. Bake for about 40 minutes until golden and firm.
  10. Cool in tin for at least 20 minutes and transfer to a plate and serve warm or cold.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/06/11/f-is-for-figs/