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