Vanilla Fig Blackcurrant Fancies
- 3 Extra large eggs
- 250 ml (1 cup) sugar
- 125 ml (½ cup) oil
- 5 ml (1 tsp) vanilla essence
- 313 ml cake flour (1¼ cup flour)
- 10 ml (2 tsp) baking powder
- 125 ml (½ cup) pure 100% orange juice (heat in the microwave for warm juice for 1 minute)
Cream sugar eggs with a hand beater.
Add vanilla essence, oil, and hot juice.
Add sifted flour and baking powder.
The mixture is runny.
I used 50 ml batter in a cupcake holder and bake it at 170C / 338 F for 16 minutes in the Thermofan oven or until it springy when you touch it.
Remove cupcake holder dip fancy in smooth apricot jam and roll it in roasted fine coconut.
Pipe with whipped cream and add ripe fig jam in the center or black currant preserve.
Garnish with fresh fig cut in small, tiny slices.
Amount Per Serving Calories 1240Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 59mgSodium 49mgCarbohydrates 281gFiber 5gSugar 217gProtein 21g
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Roast the coconut in the oven on a tray until golden brown.
Watch it carefully and turn it over and mix it until all coconut is brown. Let it cool off before you roll the fancy cake in the toasted coconut.
1 cup smooth jam
½ cup water
Coil jam and water until syrupy. Let it cool off and roll the fancy in it and then in the roasted coconut. Add any filling of your choice, be it as per this recipe, caramel, or strawberry preserve.
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