It’s not entirely unexpected. Mrs J finds that when she tries to limit the gorging on sugar and fat foods a after a week of indulging, he inevitably turns up.

You know who.

Yes, it’s that old Sugar Demon again.

Ms J knows that when he comes for a visit she can’t win the battle, but she can win the war. So she makes that cake. Eats some. Celebrates the fact that she doestn’t eat it all in one sitting. Goes for a run while the sugar rush lasts. Plans a healthy, protein rich dinner.

Eventually, he’ll get the message.

In the meantime, here’s the cake.

Cream 150g of butter with 2dl of caster sugar. When combined, add 2 eggs, one at a time. Mix until smooth. It might look a little grainy, but that’s ok.

Mix 3 dl of flour with 1 tsp of baking powder and work into the butter/eggs. Add 3/4 dl buttermilk (or filmjölk, if you’re a Scando).

Set your oven to 175°C. Butter and bread a cake mold.

Cut some dried figs into pieces. Remove the hard bits in the process. Mrs J estimates she used about 75g of figs.

Add the little chunks to your cake mix.

Spread your cake mix into the mold. Smooth it down a little to get it fairly even.

Bake for 40-45 minutes. Check with a small knife to make sure it’s not sticky in the middle.

Let cool while you pour yourself a glass of milk. Or not.