Whilst watering the plants this morning, I noticed some darker figs, way up in the tree. Armed with a tall broom to hook the higher branches I got a handful of perfectly ripe figs. After eating the jammy ones I thought up a new plan.
I am going to use my trusted almond flour cake recipe from the beginning of the blog but will be adding half fig leaf infused oil, half sunflower oil and lining the leaky cake tin with blanched fig leaves to impart flavour and stop the spills. Look at the colour of that oil mix! As the top was browning quickly I added a couple of leaves to the top to help while in the oven. I peeled the leaves off the under side of the cake before serving but really should have served upside down they looked so great!
Farinata
I went to grab the chickpea flour I had bought on the last visit to the supermarket and noticed “ideale per Farinata on the box.. So …Farinata is said to have began during the Battle of Meloria where the Genoese fleet were returning home after defeating Pisa and their bags of chickpea flour got soaked with sea water. They tried to salvage the flour by drying it in the sun on their way back to port. (Hence the long wait time..) They threw the mush into woodfired ovens and Farinatra was born. Its like a savoury pancake you can eat by itself as a side dish or filled like a sandwich.. Ive mixed the ingredients now a 6 hour wait to see what happens…. hold on!….. I might use some of this batter to fry up the remaining eggplants while waiting!!
