1 cooking (tart) apple, peeled, cored
25 g/1 oz dried figs, chopped
25g/1 oz raisins
75 g/3 oz butter or margarine, softened
175 g/6 oz wholemeal (wholewheat) flour
5 ml/1 tsp baking powder
30 ml/2 tbsp skimmed milk
15 ml/1 tbsp gelatine
30 ml/2 tbsp water
400g/14 oz/1 large can chopped pineapple, drained
300 ml fromage frais
150 ml whipping cream
Mix together the apple, figs, raisins
and butter or margarine. Beat in the eggs. Fold in the flour and
baking powder and enough of the milk to mix to a soft mixture. Spoon
into a greased 20 cm/8 in cake tin (pan) and bake in a preheated oven
at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch.
Remove from the tin and cool on a wire rack.
To make the filling, sprinkle the gelatine on the water in a small
bowl and leave until spongy. Stand the bowl in a pan of hot water and
leave until dissolved. Leave to cool slightly. Stir into the
pineapple, fromage frais and cream and chill until set. Cut the cake
in half horizontally and sandwich together with the cream.