Sometimes you come across a beautiful ingredient and it’s a pleasure to just spend some time thinking about how best to use it.
I found these figs in Beshoffs* in Howth on Saturday, along with the jaw-dropping array of fish and shellfish that the shop is better known for. (Living a few miles inland, I just don’t get to see that kind of fishy feast very often and it was tempting to go a bit bananas in there.)
After a knock-out lunch at Ivan’s next door and a post-prandial stroll along the pier to shake off some of the food-induced snooziness, we returned home – Mr B with a big parcel of fish, me clutching my paper bag of dusky-purple fruit, dreaming of all the possibilites…
Fig, mozzarella and prosciutto salad… that would be nice. Or maybe I would roast them and then drizzle honey over the lot, accompanied by a dollop of something sharp. What about making a jam or compote? Although did I really have enough for that…
Yes. Definitely cake. (Although, let’s face facts, it’s always cake with me.)
Normally, that would seem like too much effort to me but it was more relaxing than anything else, in the way these sorts of activities can be when you don’t have any plans for the day and time magically expands to fit your needs. Now, if only I could apply that trick to my working day as well (answers on a postcard or blog comment please).
Hazlenut and fig cake from Holiday by Bill Granger
125g unsalted butter, softened
150g caster sugar
75g plain flour
2 teaspoons baking powder
3 eggs, lightly beaten
100g ground hazlenuts
50g hazlenuts, chopped into small pieces
8 fresh figs (not too ripe), halved
2 tablespoons honey
1. Preheat the oven to 180C/350F/gask mark 4. Cream the butter and the sugar in a large mixing bowl until pale and fluffy.
2. Sift together the flour and baing powder. Use a large metal spoon to fold the flour and eggs alternately into the creamed mizture. Fold in the ground hazlenuts and then the chopped ones.
3. Grease a 20cm/8-inch cake tin and line with baking paper, leaving the paper hanging over the sides to help you lift out the cake. Spoon the mixture into the tin. Arrange the figs, cut side up, in a neat layer on top of the cake. Bake for 55 mins to 1 hour, or until a skewer poked in the middle of the cake comes out clean.
4. Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of the cake just before serving.
(Bill notes that this is lovely both as a cake and as a dessert with lightly whipped cream.
*Beshoffs doesn’t appear to have a website – how can that be? However, the also-excellent Wrights do…