Ingredients
Directions
Cream butter and sugar, add eggs and a teaspoon of vanilla and beat together.
Fold in flour and any spices( I add cinnamon).
Spread fruit of your choice on top and bake in oven at 175 C for an hour or until cooked.
A couple of days before baking day, semi poach your figs in a syrup of raw sugar, honey, water. Add some orange peel, The Ruffian Liqueur Muscat NV , a cinnamon stick, vanilla pod, a few cloves and grated fresh ginger.
Store in jar until baking day.
Ingredients
Directions
Cream butter and sugar, add eggs and a teaspoon of vanilla and beat together.
Fold in flour and any spices( I add cinnamon).
Spread fruit of your choice on top and bake in oven at 175 C for an hour or until cooked.
A couple of days before baking day, semi poach your figs in a syrup of raw sugar, honey, water. Add some orange peel, The Ruffian Liqueur Muscat NV , a cinnamon stick, vanilla pod, a few cloves and grated fresh ginger.
Store in jar until baking day.
Notes
Suggested wine pairing
