Sarah Venning’s recipes

4 oz dried figs
2 oz poppy seeds
2 lemons (rind and juice)
3 oz light brown sugar
3 tablespoons honey
2 oz wheatgerm
3 oz wholewheat flour
3 tsp baking powder
3 eggs

Heat oven to mark 4. Heat the chopped dried figs, lemon juice and poppy seeds with 2 cups water until most of liquid absorbed. Beat eggs, honey and sugar and grate lemon rind into mixture. Add wheatgerm and sift in flour and baking powder, folding in gently. Add fig mixture. Spoon into cake tin and bake for 1-1.5 hours.