So without further ado, I should get on with the blog posting!
|Baked at the weekend so photographed in daylight - a commodity in short supply!|
My swap partner was What's for Dessert who sent me a lovely package of dried figs all the way from Croatia. Thanks to the postal service (no doubt of several countries) they arrived safely after their international assignment, and I began to think about what to make.
|A wheel of tightly packed dried figs|
|Chopped and ready to be caked up|
Fig, Almond, Lemon & Olive Oil Cake (Makes a 9" cake)
- 1 cup plain flour
- 1/2 cup ground almonds
- 250g dried figs
- 1 egg
- 1/2 cup sugar
- 1/2 cup mild olive oil
- 1/2 cup almond milk
- zest of 1 lemon
- 1 tsp lemon extract
- 1/2 tsp baking powder
- pinch of salt
Grease a 9 inch cake tin and preheat the oven to 180C (160C fan).
Chop the figs into coarse chunks.
Sift the flour into a large mixing bowl, then stir in the sugar, ground almonds, salt, baking powder and lemon zest.
Beat the eggs in a jug, then add the oil, milk, lemon extract and mix.
Add the wet ingredients to the dry and mix gently until combined.
Add the chopped figs and stir them in until evenly distributed.
Pour the mixture into the prepared tin and bake for around 30 mins until golden and springs back when touched in the centre.
Allow to cool in the tin for 5 mins, then turn out onto a wire rack until cold.
Dredge with icing sugar to serve.
|Just out of the oven and unadorned|
|The bottom of the cake - despite the figgy bits it still popped out of the tin|
|1970s doily chic|
|Wouldn't win any WI prizes with all the fruit sunk to the bottom :o(|