Festivities all wrapped up with delightful gift idea

These little cakes make great Christmas gifts.
These little cakes make great Christmas gifts.

THIS will keep for up to two weeks in an airtight container or four weeks in the fridge. Make these in muffin tins topped with the figs and wrapped in calico or cellophane as a great Christmas gift idea.

Fig compote christmas cake

Serves 16


500g mixed dried fruit

1 cup (250ml) water

125ml brandy

1 cup orange juice fresh

1 medium pear (120g) grated

2 cups (300g) plain flour

4 tsp baking powder

½ tsp cinnamon

1 tsp mixed spice

3 egg whites

1 orange boiled and blended

Fig Compote:

325g dried figs

1 cup water

¼ cup brandy

¼ cup (20g) almond flakes

METHOD: Preheat oven to 180 degrees.

Remove the stalk of the figs and slice in half. Place the figs into a heavy-based saucepan with the water and the brandy and simmer for 15 minutes until most of the liquid has been absorbed and the figs have softened. Set aside to cool slightly.

Place the dried fruit into a large saucepan with the water and the brandy and simmer for five minutes, add in the grated pear and simmer for a further five minutes. Take the pot off the heat and stir in the orange juice. Leave to cool completely for 10-15 minutes.

Sieve the flour with the baking powder and the spices and set aside in a large bowl. Whisk the egg whites until firm peaks form. Fold the egg whites into the fruit mixture and then fold in the flour and spices until just combined.

Pour the mixture into a 20½cm square baking tin lined with baking paper. Top with the figs and bake for 1 hour and 15 minutes. Sprinkle with the almonds and bake for a further 15 minutes. Allow to cool in the tin before removing and cutting. Serve with vanilla custard or ice cream.

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Topics:  dominique rizzo food general-seniors-news recipe

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