This fig and pear roll made with cardamon is made to accompany your autumn afternoon tea, perfect for a lunch box too.
Makes 4-8 pieces
– 250g dried figs
– 1 pear
– 3 green cardamon pods
– 25g toasted walnuts
– 100g wholemeal spelt flour, or wholemeal pastry flour
– 75g white spelt flour, or plain white flour
– sea salt
– 85g Suma sunflower margarine
– 1 dsp Maple syrup, agave syrup or wild honey
– Preheat oven to Gas 5, 190C, 375F.
To make the pastry:
1. Place both the flours in a large mixing bowl and mix with a pinch of salt. Rub the margarine into the flours until the mix resembles breadcrumbs. Add the maple syrup and 2 dessertspoons of cold water. Using your hand bring the mix together until a ball of dough has been formed. Wrap in cling film and leave to rest for 30 minutes in the fridge.
To make the filling:
1. Wash the figs and place in a pot with 350mls of water. Bring to a boil. Lower the heat, place a lid on top and simmer for 10 minutes. Set aside to cool, reserving the liquid.
Peel, quarter, remove the core from the pear. Chop into pieces approx 1 cm.
2. Place into a pot along with 150mls of water. Bring to a boil. Lower the heat, place a lid on top and simmer for 10-15 minutes until tender. Set aside to cool.
3. When the figs have cooled, remove the stem, chop the figs and place in a bowl. Crack the pods of cardamon and remove the seeds, and stir into the figs along with the cooked pear. If the mix is stiff add some of the reserved fig juice, and pear juice. Mix well.
4. Chop the toasted walnuts.
Assembling the fig roll:
1. Lightly oil a baking tray. Take the dough from the fridge roll out on a floured surface. Roll out until the dough is ¼ in thickness. Cut into a 25cm x 15cm
(10inch x 6 inch) rectangle.
2. Place the rectangle of pastry, with the longest side across, in front of you. Sprinkle the pastry with the chopped toasted walnuts and press down into the dough. Spread the fig, pear and cardamon mix across the pastry, 5cm (2in) from the bottom. The fig and pear strip should be 5cm (2in )thick. Roll up and place on the baking tray seam side down.
4. Place in the preheated oven for 30/40 minutes until lightly golden.
– This cake keeps very well in an airtight container in the fridge.
– Apple concentrate will also sweeten the pastry
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com