Ingredients

Fig jam (Using half-eaten figs by birds)

10-15 figs (stems removed, chopped finely using food processor)
1/8-1/4 c water, depending on thickness of jam
20 g granulated sugar, (if you prefer it very sweet add 30 g more)
1 1/2 Tbs Manuka honey or runny honey
1-2 Tbs lemon juice (adds necessary acidity for the jam to set and balances the sweetness)
1 Tsp vanilla extract
1/2 cinnamon stick, use mortal and pestle to break half
1 whole clove (OPT)

Butter cake

250 g unsalted butter
200 g castor sugar
250 g plain flour
4 large eggs
75 ml full cream milk
50 ml orange juice
1 1/2 Tsp baking powder
A pinch of salt
2 Tsp vanilla extract

Method

Two to three days in advance-Fig jam

Wash the figs and trim off the tough, woody parts of the stems, and cut some flesh part close to the eaten by birds. Using a small food processor to chopped finely.

In a medium saucepan, add chopped figs, sugar, honey, vanilla, lemon juice, and 1/8 c of water. Cover it securely and place it in the fridge to rest overnight.

Next day

Put two small saucers in the freezer (for the “wrinkle” test). Bring out the saucepan. Add in cinnamon stick, and clove into the saucepan. Put saucepan over very low heat for 20-30 minutes, stirring frequently, until it reaches a thick, jammy consistency. Check the liquid levels; add a little water if it seems too dry. Stir continuously to prevent sticking and burning.

After 15-20 minutes, spoon a small spoonful of jam onto a chilled saucer. Set aside for 30 seconds then swipe index finger through fig jam. If it wrinkles and stays separated, it is ready. If fig jam is still runny, cook for another 5-10 minutes before testing again.

Remove saucepan from the heat, remove cinnamon stick and clove. Use a large metal spoon to remove any scum from the surface of the jam. Set aside for about 10 minutes to cool slightly. Then transfer to a clean, sterilised jar, cover and close the jar, and let fig jam cool at room temperature. Store in fridge for up to one week.

One day in advance-Tempering chocolates

Place enough water in a pot on medium heat. Put a metal bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

Using the same pot, check if enough water, place another metal bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto prepared moulds. Warm up chocolate and repeat spoon onto prepared mould until white chocolate finished. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

Using the same pot, check if enough water, not enough add some more water, using the wash, dry, and clean the metal bowl. Let it sit on top of the pot with added a bit more water and cover the pot to prevent steam from escaping. Put milk chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

The next day bake cake

Preheat oven 170 degrees C. Place a deep baking pan with boiling water in it into the oven. Grease 8″ square tin with butter and set aside. Sift flour, baking powder, and salt 2 times. Then set aside.

Beat butter for 5-7 minutes until creamy. Now add in castor sugar, beat till light and fluffy on medium speed for 10 minutes, scrapping batter on sides down. Add eggs, one at a time beating well each addition until combined.

Now add half flour mixture, and vanilla; mixing well with a big metal spoon until combined. Next add milk and mix till combined. Once combined, add remaining flour and orange juice; mix until incorporated well. Spoon some batter into prepared tin and dollop some fig jam onto batter. Using a skewer or butter knife swirl the fig jam all over the batter. Then spoon the remaining batter, and dollop some fig jam over, swirl all around the batter. Then smooth the top.

Bake for 45 minutes or until skewer inserted comes out clean. I have added another 10 minutes, as it still a bit wet. After 10 minutes up, insert skewer in and out clean. Then cake is done. Switch off oven and leave cake in oven with door close for 35 minutes. Remove from oven and let cool in tin for 45 minutes before turning out onto cake base; let it cool completely.

Just before leaving to attend Bible study, spoon about 1 Tbs fig jam onto a sauce and add 1-2 Tsp hot water to the fig jam. Mix well for easy to spread on top of cake. Garnish with 4 heart shapes milk chocolate at the 4 corners; 4 round designs chocolate in between the heart shapes chocolate. Next place the bar white chocolate, Easter basket chocolate, and rabbit chocolate in a row doward toward you. Next place the candle in between the bar and Easter basket. Take along the remaining dark, milk and white chocolates. Serve with a cup of coffee. Enjoy!!!