This is one of the first recipes that I ever adapted. I used to make it when I was about eleven. I would experiment with different fruit combinations but this fig version is my favourite. I love the crunch from the figs as well as the demerara topping which combined with the soft fruit is a marriage made in heaven. The original recipe calls for the fruit to be soaked overnight which I always forget to do and is no good if you want to make the cake on the day. I have therefore created this method of simmering the fruit which works just as well.
Ingredients
250g dried figs, roughly chopped
50g dried apricots, roughly chopped
100g sultanas
300ml strong tea
225g dark muscovado sugar
1 medium egg, lightly beaten
275g self-raising flour, sifted
demerara sugar for sprinkling
Method
- Preheat the oven to 150°C and line a 2 pound loaf tin.
- Place the fruit in a saucepan with the strong tea and simmer gently for 5 minutes to plump up the fruit. Some of the liquid should be absorbed.
- After 5 minutes, pour the fruit and the remaining liquid into a large mixing bowl.
- Mix in the sugar followed by the beaten egg.
- Finally, incorporate the sifted flour.
- Pour into the prepared tin and sprinkle the top with demerara sugar.
- Place in the oven for 40 minutes.
- After 40 minutes, cover the cake with foil and continue to cook for a further 40 minutes.
- After that time, remove the foil and cook for a further 15 minutes to crisp up the top.
- Remove from the oven and allow to cool in the tin.
- Once the cake is cooled, slice and serve.
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