Fig cake
Description
Homemade tea-time baking. Fig cake is very popular in Britain; I took the recipe from an English cookbook. I followed it to the letter and was pleased with the result—it turned out truly delicious, professional-quality cake you’d be happy to serve on a nice table. It pairs wonderfully with tea and coffee and keeps for 3–4 days. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Brew black tea, then pour it over the figs and raisins. Leave for one hour.
- 2
Step 2
Line a rectangular baking pan with parchment paper.
- 3
Step 3
Melt the butter.
- 4
Step 4
Mix the melted butter with the sugar and beat for 3–4 minutes.
- 5
Step 5
Then add the eggs to the mixture one at a time, without stopping whisking. In total, whisk for about 5 minutes more. Don’t skip this—the better you whisk, the fluffier the cake will be.
- 6
Step 6
Into another bowl, sift the flour and baking powder.
- 7
Step 7
Take the figs and raisins out of the soak, squeeze off the liquid, and add them to the flour with the baking powder. Mix gently.
- 8
Step 8
Combine the oil mixture and the flour mixture. Mix very thoroughly.
- 9
Step 9
Pour the resulting mixture into a baking pan. Bake for 45–50 minutes at 190 degrees until done.
- 10
Step 10
Sprinkle the finished cake with powdered sugar and chopped nuts.