- Serves: 4-6
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes plus infusing time
- Effort: easy
- 8-10 sprigs dried lavender
- 1 jars clear honey
- 300 g sultanas
- freshly brewed tea, for soaking
- 385 g unsalted butter
- 385 g caster sugar
- 6 eggs, beaten
- 385 g self-raising flour
- 3 tsp mixed spice
- 1 orange, grated zest only
- 1 lemon, grated zest only
- 8-12 fresh figs, ripe black or green ones
- clotted cream, to serve
Tips and Suggestions
This recipe yields extra cake and honey that can be enjoyed later. The cake will keep for a few days in a tin and the honey longer if handled hygienically.
1. Mix 3 - 4 sprigs of the lavender into the honey and leave in the jar to infuse, preferably for a few days.
2. Preheat the oven to 180C/ gas 4. Grease and line a large rectangular baking tin. Soak the sultanas in freshly-brewed tea and set aside. Drain when ready to use.
3. Using an electric whisk or wooden spoon, cream the butter and sugar until pale and fluffy. Slowly pour in the eggs and continue whisking adding 1 tablespoon of the flour to prevent splitting.
4. Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest. Transfer to the baking tin and bake in the oven for about 1 hour or until a sharp knife inserted into the middle until it comes out clean.
5. Turn up the oven to 190C/ gas 5. Cut a cross from the tip of the fig downwards ¾ of the way and pinch open. Dot with some melted butter and drizzle with the lavender honey.
6. Roast in the oven with a splash of water for 10 minutes or until the figs are just about to collapse.
7. Serve the teisen lap warm, sliced into squares, with a couple of whole roasted figs on top. Drizzle with the lavender honey and a dollop of clotted cream. Decorate with remaining sprigs of dried lavender.
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