Rosh Hashanah honey cake, fig and marsala trifle

Ingredients:

4 - 6 large ripe figs or 425g tin of figs in syrup
Juice of half a lemon
50ml water
1 tbsp caster sugar
A handful of flaked almonds
450g honey cake, approximately
3 tbsp sweet Marsala wine or dessert wine
300ml double cream
200ml no-fat Greek Yoghurt — if making in a large bowl.
1 tsp vanilla essence
50g pomegranate seeds

Method:

• Cut the figs into eighths and place in a small pan. Add the lemon juice, sugar and water and bring to a simmer. Set aside to cool.
• Heat your oven to 200°C and toast the almonds for about 5 minutes until golden and fragrant.
• Cut the honey cake into pieces of about 1-2cm – depending on how large your glasses are. Use bigger slabs in a larger bowl.
• Divide the cake between the glasses and spoon the Marsala or syrup over evenly.
• Drain the poaching liquid or syrup into a bowl and divide the figs between the glasses.
• Add enough liquid to moisten the cake but not so much that it becomes sodden.
• Sprinkle over half the pomegranate seeds.
• Add the vanilla essence to the cream and beat it until it just holds its shape. This will be enough if you are using 8 glasses. If you are making it in a large bowl you may need to fold in the yoghurt too.
• Spoon the cream over the figs and sprinkle the trifles with toasted almonds and pomegranate seeds before serving. If making in advance refrigerate until ready to serve.

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