An SPC recipe - a very rich cake that keeps for ages, plus it's wheat and gluten-free.
2 cups dried figs, chopped into bits (can be padded out with other dried fruit or mince)
1 orange, zest of
1 cup polenta
5 eggs
¾ cup sugar
300g butter
300g chocolate
Whizz the first five ingredients together. Melt the butter and chocolate together and stir into the fig mixture. Cook in a lined cake tin for 20-30 minutes at 160°C .