Figs are abundant in my garden. Today, I have craving for cake and my figs had shrunk due to Covid and only had a few big ones which the birds had eaten half. It had been a while I had not baked a cake using olive oil. I have done a handful of cakes with oil since watching Silvia Colloca cooking program on TV. I enjoy using oil as butter do take a while to softened.

With leftover a few pieces of the Fig and truffle infused oil cake; which had gone dry and I don’t like wasting food. I am turning it into pudding. I have added rum, sour cream, figs, cinnamon, and leftover chocolate to make a fresh looking dessert.

I am glad to make the leftover cake to a new creative dessert. It’s comforting, healthy, and delicious. Let’s create leftover into a new dessert!!!

Ingredients

Leftover few pieces of Fig and truffle infused oil cake
4-6 figs, cut into wedges
1 chocolate dome
sour cream
15-20 ml rum
cinnamon
chocolate sprinkles
butter (OPT)

Method

Butter the few leftover cake cut into cubes. In a shallow plate, pour some rum on to it, add a good pinch of cinnamon and fig wedges. toss to coat them.

Place some buttered cake cubes into the glass, drizzle some rum over it. Spoon some sour cream over the cake. Next some fig wedges, drizzle rum over followed with some more buttered cake cubes in the centre. Then more fig wedges on top. Drizzle the remaining rum and cinnamon over. Spoon a dollop of sour cream, sprinkles chocolate sprinkles on top and place a chocolate dome on top. Enjoy!!!!

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