This is such a lovely and sweet dessert and it's egg free!. So people with the allergy, like my son, can eat as many helpings of this as they please (well, maybe not) This is something I whip up on special occaisions like this weekend. A friend from my Mother's group was throwing a Birthday Cocktail party to celebrate "turning a certain vintage". So I made one batch of this cake and used 2 smaller cake tins and wah-lah! I have one cake and half the sauce to give to her as a birthday present and the other cake I'll take to a BBQ. It's a win - win.
First thing, take out 125g butter from the fridge and leave to soften. Now pop the kettle on and finely chop 250g dried figs. Put them into a bowl and cover them with 3/4 cup boiling water. Set aside for 15 minutes to soften. Now, pre-heat your oven to 170C and line a 20cm round cake pan (or 2 half sizes)with baking paper. Make sure the sides are covered too. Using an electric mixer, beat the butter and 2/3 cup firmly packed brown sugar, 2 tablespoons golden syrup and 1 teaspoon vanilla essence
until light and fluffy. Add fig mixture, 1 1/2 cups self raising flour and 1/3 cup milk. Beat to combine. Spread mixture into prepared prepared pan(s). Bake for 1 hour or about 45 -50 mins if making 2 until a skewer comes out clean.Cool in pan for 5 mins then turn out onto a wire rack to cool slightly. If you are serving the cake straight away then you'll need to start the sauce about 20 mins before the cake is ready.
Heat 300ml pure cream, 1/2 cup firmly packed brown sugar, 1/3 golden syrup and 20g butter in a saucepan over a medium heat. Cook, stirring, for 5 mins or until sugar has dissolved. Bring to the boil then reduce heat to low. Simmer for 10 - 15 mins or until sauce thickens. Serve. Mmmmmmmmmmm
The cake will keep covered in the fridge for up to one week. The sauce will keep in an airtight container in the fridge for up to a week.
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