Fig Sfouf

Figs hold a special place in my heart. They remind me of being quite young and of my grandparents. That subtle floral taste from a freshly picked fig is a memory that lingers at the back of my mind. I don't remember the first time I ever tasted a fig (I'm sure I was still in nappies) but it's a taste that evokes so many different thoughts and so many different visions. I love this time of year because a friend of my father has a fig tree (yes, here in London!) and he usually sends a box over when they've sufficiently ripened.

















Figs are a fruit so delicate that they should be eaten within three days of being picked or they'll start to spoil. I don't think we made it past the first day with these. I was fortunate enough to prize three or four away to use in this classic Lebanese semolina cake that's lightly spiced with turmeric. This is a great accompaniment to tea or, more enticingly, ice cream.

















Ingredients
2 cups semolina
1 cup flour
1/2 cup ground almonds (optional)
1/2 a teaspoon turmeric
1/2 a tablespoon baking powder
1 cup of melted butter
1 cup caster sugar
1 1/2 cups of full-fat milk
1/2 cup of water
3-4 ripe figs
1 tablespoon of icing sugar

















Method
Preheat the oven to gas mark 4 (180 degrees C). Mix the dry ingredients and then work in the melted butter. Slowly whisk in the milk and then the water. Mix well until a relatively thick paste is formed. Slice the figs as thick as you like (you could dice them). Pour the mixture into a greased cake tin and layer the figs on top. Dust the figs with the icing sugar. Bake for 30 minutes until golden brown. Let cool for 20 or so minutes before serving it with tea or ice cream. I served this with a shop bought apricot ice cream.