International Cuisine

Cake:

3 eggs

1 cup sugar

1 cup all purpose flour

1 tbsp baking powder

6 dried figs (soaked in hot water for 10 mins finely minced)

1 cup finely chopped walnuts

Beat eggs until creamy yellow then add sugar, flour and powder to egg mixture. Beat till smooth. Stir in figs and walnut into batter.

Pour batter into greased pan (flat rectangular pan). Batter should be about 2/3 inch high.

Bake at 300F for about 20 minutes, till golden brown. It is done when the tooth pick comes out clean.

Syrup:

1 tbsp Nescafe

½ cup sugar

1½ cups water

Heat mixture until sugar and coffee powder is dissolved. Cool & pour evenly over cake.

Custard layer:

5 tbsp sugar

5 cups milk

2 tbsp wheat starch/corn starch

2 tbsp flour

½ stick butter (3 tbsp)

1 packet cream powder

Add sugar, milk, corn starch, flour and butter into a pot and warm over medium heat. Keep stirring to prevent the bottom from burning. Add cream powder last and stir until smooth. Custard is ready when mixture is evenly mixed and thick. Pour over syrup soaked cake.

Topping:

1 cup finely chopped walnut

Sprinkle walnuts over the custard and let the cake cool in the fridge. Serve when cold and custard layer is firm.

* If you don’t have cream powder, add 1 extra tablespoon of corn starch or flour to thicken the custard.