Ingredients
50g whole grain oats
150ml milk
2 dry figs (roughly 35 g)
1 banana
25g walnut pieces
1 tsp cinnamon

Instructions
Chop up the figs, mix with oats, add milk and soak
over night. In the morning boil the porridge up as
usual, add milk as required. When the porridge has
the right consistency, chop the banana in slices, add
it to the porridge and simmer for an extra minute or
so. Put in/on bowl/plate, sprinkle with the cinnamon,
top with walnuts. Yum! =o}

For the cake:
150g polenta
75 g flour
140g brown sugar
zest & juice of one medium orange
a splash of amaretto if the orange wasn't very juciy ;} (or
just because you like it - I do ;})
130ml olive oil
2 tbsp poppy seeds
1.5 tbsp baking powder
4 eggs
250g yogurt
a few pinches of ground rosemary
a pinch of salt

For the syrup:
a few sprigs of fresh rosemary
120g brown sugar
juice of two oranges (~ 100ml)


Instructions:
Preheat oven to ~ 150 C.

Grease a cake tin - I use a round 22cm diameter
silicon one (rolls up nicely for on the way home
in my backpack).

Combine flour, poppy seeds, polenta, ground rosemary 
and baking soda.

Whip eggs and sugar into a foamy cream, add oil, 
zest, juice and yogurt, blend well. Add the dry 
ingredients slowly, constantly stirring till you 
get a smooth batter.

Pour batter into tin, put it in oven and bake 
for ~ 1:00h (your mileage may vary).

Take cake out of the oven, and leave to cool 
for ~ 15 min, remove from tin and cool on a rack.

Prepare syrup from sugar and orange juice, bring them 
to a boil, then turn down to a slow simmer. Add the 
sprigs of rosemary.

Once the cake is cooled down, put a few sprigs of 
rosemary on for decoration, then pour the syrup 
over it.