Teisen lap with lavender honey and roasted figs

Matt Tebbutt serves this rich Welsh fruit cake with figs drizzled in lavender honey - add a dollop of clotted cream to really treat yourself
By Matt Tebbutt
Teisen lap with lavender honey and roasted figs
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Teisen lap

  • 300 g sultanas
  • 300 ml freshly brewed Earl Grey tea
  • 385 g unsalted butter
  • 385 g caster sugar
  • 6 medium eggs
  • 385 g self-raising flour
  • 3 tsp mixed spice
  • zest of 1 lemons
  • zest of 1 oranges

Roasted figs

  • 12 fresh figs, black or green
  • 50 g unsalted butter
  • 350 g lavender honey, good quality

to serve

  • 8-10 sprigs lavender, dried

Method

1. For the Teisen lap, preheat the oven to 180C/gas 4 and grease and line a 25 x 35cm baking tin.

2. In a small bowl, pre-soak the sultanas in the freshly brewed tea and set aside.

3. Cream the butter and sugar together in a large bowl until white and fluffy. In a separate bowl, whisk the eggs. Gradually add the egg to the creamed butter and sugar, adding 1 tbsp of the flour to prevent splitting.

4. Using a large metal spoon, carefully fold the flour and mixed spice into the creamed mix.

5. Drain the sultanas and fold in the drained sultanas, along with the lemon and orange zest. Transfer the mixture into the prepared baking tin and bake in the preheated oven for about 1 hour or until a sharp knife inserted into the middle comes out clean. Remove from the oven and turn the temperature up to 200C/gas 6.

6. For the figs, put them in an ovenproof dish and cut each fig from its tip three-quarters of the way down and pinch open. Dot each one with some melted butter and drizzle with a little lavender honey, to taste. Splash a teaspoon of water over the figs and roast in the oven for 10 minutes, or until the figs are just about to collapse.

7. Serve the Teisen lap warm, sliced into squares, with the roasted figs on top. Drizzle with some more lavender honey and a dollop of clotted cream. Decorate with sprigs of dried lavender.

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