7-8 pieces of ELMAS dried figs, soaked in water, diced,
1 cup largely ground walnuts,
10 gr. Baking powder
Syrup:
1 ¼ cups of water
½ cups of table sugar
Pudding:
2 table spoons of wheat / corn starch
2 table spoons of wheat flour
1 lt. milk
4-5 table spoons of sugar
50 gr. butter
Recipe:
Heat your oven to 160°C.
Mix eggs and sugar until gets foamy and whiter, then add sifted flour and baking powder. Lastly add diced ELMAS figs and walnuts and pour into the reactangular shaped mould approx. 35 x 45 cm. dimensions. Bake for about 35 minutes until dry toothpick comes out clean when you dip into the cake. Whilst cake is baking, cook the pudding with the ingredients continuously stirring, when boils for 1 minute, close the cooker leave to cool for 3-4 minutes and stir with mixer for 1-2 minutes.
As the cake is baked, leave to cool for 3-4 minutes. Mix syrup ingredients without mixing and pour evenly onto the cake. Spread pudding over the cake after 5 minutes and leave to cool in refrigerator for 2-3 hours. We suggest you to serve with ground walnuts sprinkled over the portions.
