A very warm, almost savoury (but not quite) semi sweet loafy cake. Very nutritious and exotic with a range of flavours people will get in layers. Great with the older crowd and those with discerning tastes for desserts.
About 1 hour and 45min
- People coming for tea/afternoon- tea
- Exotic flavour that release in layers
- Range of textures (crunchy, soft)
- Easy to store
- 1 cup chopped dried figs
- 1 cup walnuts
- 1 cup boiling water
- ½ cup better
- 2/3 cup dark brown sugar
- 1 large egg
- 1 tspn vanilla extract
- 1 ½ cups of flour
- 1 tspn baking soda
Kitchen things you’ll need:
- A loaf pan
- 1 large bowl
- 2 medium bowl
- A shallow platter to serve
- Soak the figs and walnuts for an hour in the boiling water in a medium bowl
- Grease the loaf pan and preheat the over to 35 degrees Fahrenheit
- Cream the butter with the sugar in a large bowl, then beat in the egg and vanilla.
- Mix the flour, salt and baking soda in another medium bowl and then mix it into the butter mixture.
- Add the soaked figs and walnuts with the liquid water with the butter and flour mixture and mix well.
- Put in the pan and bake for an hour or an hour and 15min.
- Let cool and serve
- I like to add some sweetness by garnishing with confectionery sugar and cinnamon mixed together
- Instead of walnuts you can use unsalted unshelled pistachios (if salted rinse them well before soaking) – this adds a nice colour and flavour as well
- I like to add a pinch of nutmeg and cardamom to the mixture for added flavour
- Will keep for at least week in a sealed container at room temperature or 2 weeks n the fridge.