Description
A moist and dense cake made with figs and drizzled with a sweet orange glaze.
Ingredients
Scale
- 200 grams (7 oz) dried figs, chopped
- 250 ml (1 cup) boiling water
- 150 grams (3/4 cup) dark brown sugar
- 100 grams (1/2 cup) unsalted butter, softened
- 2 large eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon treacle (or molasses)
- Zest of 1 orange
- 100 grams (1 cup) powdered sugar (for drizzle)
- 2 tablespoons fresh orange juice (for drizzle)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a bowl, combine the chopped dried figs with boiling water. Let them soak for about 15 minutes until they soften. Drain and set aside.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the treacle and orange zest.
- Gently fold the soaked figs into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with fresh orange juice until smooth. Adjust the consistency by adding more juice or sugar as needed.
- Once the cake has cooled, drizzle the orange glaze over the top. Slice and serve the cake on a simple white plate, enjoying the moist, dense texture filled with sweet figs and a hint of orange.
Notes
- For added flavor, consider adding chopped nuts such as walnuts or pecans to the batter.
- This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 mg
Keywords: Treacle Fig Cake, Orange Zest Drizzle, Fig Dessert