Quick cranberry and fig cake
Chef:
Bosch
Prep:
50 mins
Cook:
90 mins
A delicious fruity cake with a zing
150g dried cranberries, roughly chopped
150g ready to eat figs, stem removed and chopped
Zest and juice of 1 lemon
200g butter, softened
200g dark muscovado sugar
1 tbsp molasses or black treacle
3 eggs, beaten
200g self-raising flour
40g ground almonds
1 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
2 eating apples, skin on, core removed and coarsely grated
Icing
30g butter, melted and cooled
200g icing sugar
Zest one lemon
Lemon juice
Pomegranate seeds to decorate
Top and Bottom Heat 180⁰C or 4D Hot Air 160⁰C
Soak the cranberries and figs together with the lemon zest and juice. Allow to soak for 30 minutes or overnight.
Cream together the butter and sugar, add in the eggs one at a time, beating well between each addition. Beat in the molasses.
Fold in the flour, ground almonds, spices and baking powder. Stir in the grated apples and soaked fruit.
Pour mix into a lined 23 cm round cake tin and bake for one hour. Insert a skewer into the cake, it should come out clean. Bake for a further 10 minutes if necessary. Leave to cool in the tin and ice as required.
To make the icing. Beat together the melted butter, icing sugar and zest of lemon. Add enough lemon juice to form a smooth icing that coats the back of a spoon. Pour over the cake and allow to drizzle down the sides.
Serves
8
Preparation Time
50 minutes
Cooking Time
90 minutes
Main ingredients
Flour, Fruit, Sugar
Recipe Type
Cakes & Baking
Level of Difficulty
Medium
