Fig & Prune Swiss Roll

So… last week didn’t actually use up all the figs! And I’ve some dried prunes that need using up. So I found this recipe on BBC Good Food for a fudgy figgy swiss roll.

I start by mashing up the figs and prunes in the food processor.

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Then the food mixer goes to work on the egg whites, like we’re making a meringue, and sugar added,

CameraZOOM-20130921174211343 Meanwhile the egg yolks get mixed with sugar.

CameraZOOM-20130921174216733Then all three parts get folded together.

CameraZOOM-20130921175007307Then a mix of wholemeal flour, bicarbonate of soda, grated nutmeg and cinnamon gets folded in.

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This gets cooked in a lined swiss roll tray.

CameraZOOM-20130921175658825So in goes the mixture.

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This gets cooked for 15 minutes at 170c fan, then turned out onto parchment paper lined with caster sugar.

CameraZOOM-20130921182303714This then gets rolled up. The filling doesn’t go in yet as it’s still hot and would melt the creme fraiche.

CameraZOOM-20130921182513892Then it cools.

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Once cooled it gets unrolled. This wasn’t easy. The fig mix makes it really sticky, so there were some holes…

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Raspberry jam (as we’ve got two jars open for some reason) gets microwaved to make it easier to spread over, then non-fat creme fraiche (Weight Watchers stuff) goes on. Then it gets rolled up… which was messy due to the holes… I’m sure it’s much easier if you’re using the prescribed whipped cream and sugar with less sticky figs…

CameraZOOM-20130921194119288This had to get chopped in two to fit our plates. 
CameraZOOM-20130921194325595By the time we ate it the creme fraiche has seemed into the cake and made this lovely gooey texture. We served it with banana fake ice cream in a failed effort to reduce calories :)

CameraZOOM-20130921222553184It tastes exactly how it should: gooey and fruity. Mmm…

 

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