Fool proof food

Recipe for Fig and Almond Cake.

360g (12ozs) chopped dried figs

470ml (17fl ozs) water

1¼ tsp bicarbonate of soda

160g (5¼ozs) unsalted butter, softened

250g (9ozs) caster sugar

4 eggs (pref free-range)

190g (6½ozs) self-raising flour

125g (4½ozs) ground almonds

Preheat oven to 180C/350F/Gas Mark 4.

Grease deep 26 cm (10 ½ inch) round cake pan, cover base with baking paper.

Combine figs and water in pan, bring to boil, remove from heat, add soda, cover, and stand for 5 minutes. Blend or process until smooth.

Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs 1 at a time. Transfer to large bowl, stir in sifted flour, and nuts, then warm figs mixture. Pour mixture into prepared pan, bake in moderate oven about 1 hour.