Denise says:
The fudge texture comes from the combination of figs and banana cooked together. It works very well using the parev non-dairy substitutes too! This roulade has a special sweetness and makes a pleasant change to honey cake.
Figs are very often eaten at Rosh Hashanah as they are one of the seven species of Israel and can be used to make special blessings for the ‘First fruits'.
Preparation Time: 25 minutes
Cooking Time: 12 – 15 minutes
Serves: 8 – 10 people
Ingredients:
140g soft dried figs- chopped1 very ripe banana - peeled
3 large eggs – separated
110g muscovado sugar
120g wholemeal plain flour
1 teaspoon bicarbonate soda
1 teaspoon cinnamon
4 tablespoons golden caster sugar
Filling
300ml double cream/ toffuti non dairy cream cheese/ non dairy whipping cream
4 tablespoons icing sugar
250g -300g fig jam
Method
1) Cover the figs with boiling water in a bowl. Place in the microwave for 2-3 minutes to soften.2) Drain and transfer to the food processor. Add the banana and whizz to mix. Remove and set aside.
3) Pre heat the oven to 190C/ 170 C Fan/ Gas mark 5.
4) Line a roulade tin with baking parchment paper measuring about 38 cm x 26cm.
5) Whisk the egg yolks with 110g muscavdo sugar until pale. Add the fig mixture.
6) Stir in the flour, bicarbonate soda, cinnamon and a pinch of salt.
7) Whisk the egg whites until stiff, then slowly add the golden caster sugar a tablespoon at a time until the peaks are stiff and glossy, then fold this in to the fig mixture.
8) Spread mixture evenly into the prepared tin.
9) Bake for 12 -15 minutes until springy and firm to touch.
10) Tear off a clean piece of baking parchment paper large enough to invert the roulade. Dust paper with icing sugar.
11) Turn out the roulade onto the paper and peel off the lining.
12) Leave to cool.
13) Using electric beaters, whisk the cream and icing sugar together to soft peaks. Retain a little for the garnish.
14) Spread the jam over the cooled cake followed by the cream.
15) Roll up from the longest side and slice.
To serve the stylish way:
Swirl the plate with a little of the filling cream and jam and complete with a dusting icing sugar.