Date And Fig Torte

Directions

1. Here is a recipe I found in te Epicure section of the Age newspaper today thought I would share it with everyone:It's very light and sticky with fruit and needs no icing or possibly cream served with it (but go for it if you must! I personally think icecream would be good with it judging by the recipe...). Check carefully which it is cooked before taking it from the oven. Although it does no make a speck of difference to the flavour it will sink quite quickly in the middle if the centre is still a bit wet. The cake keeps very well for about 3 days.
2. Brush a 20cm/8inch cake tin with butter and line the base with non-stick baking paper. Separate the Large eggs. Beat the yolks and sugar till thick and light. Mix the breadcrumbs with the cinnamon, fruit, nuts, cornflour, baking pwdr and the orange and lemon rinds. Stir into the yolks, mixing well. Beat the whites till they hold stiff peaks and fold through a third at a time. Tip the mix into the cake tin and smooth the top. Bake in a moderate oven (180C) for about 15 min, turn the oven down to 160C and bake till hard to touch. It will take bout a further 15 to 20 min.
3. Note: As the fruit is quite heavy and the mix is very light, be sure to cut the dates and figs into very small pcs or possibly you will find which they sink to the bottom of the cake.
4. /DESSERTS