Prep time: 20 minutes/Cook time: 65 minutes/Serves: 6
This is the classic Senegalese dish that uses the native small grain millet, fonio as the base. Fonio are the seeds of the grass, Digitaria exilis that is typically used as a couscous substitute. However, being a grain it can be ground into a tasty, nutty, gluten-free flour that is becoming increasingly available in health-food stores.
This is an example of modern Dakaroise cookery, turning fonio into a North African influenced cake with figs to yield a sweet and nutty cake that goes very well with mid-morning coffee.
Ingredients:
12 ripe figs (not too big)
130g sugar
200ml water
50g butter
50g fonio flour
2 eggs, separated
flavouring of your choice (vanilla, rum, bourbon…)
Method:
Cut off the stems of the figs then cut a cross pattern in the tops. Sit in a small saucepan then add the water and sugar.
Bring just to a boil, reduce the heat to low and cook, covered, for 10–15 minutes, until the figs are knife tender.
Carefully remove the figs from the syrup and allow to drain. Slice the figs in half then arrange these, cut side down, in a buttered baking dish.
Beat the egg whites with a pinch of salt in a clean and dry bowl into soft peaks then set aside.
Whisk the flour into the syrup, return to a simmer and cook, stirring, for 5 minutes. Take off the heat and beat in the butter and egg yolks. Add the egg whites and carefully fold into the batter with a metal spoon.
Pour over the figs in your baking dish then transfer to an oven pre-heated to 180°C and bake for 40-50 minutes until the cake is cooked through and golden on top.
Remove from the oven and set aside to cool completely before slicing and serving (the cake can be kept in the refrigerator over night if desired).
