Wednesday, 22 November 2017

Fig, Orange & Walnut Loaf

Very few smells can evoke sense of my childhood, comfort and home then a cake baking in the oven. When I bake, I'm more than likely to bake a cake more than other baked goods. It's just that cake are so warming and comforting to me and easy to make. 
There are some cracking cake recipes and other wonderful bakes in Honey and Co: The Baking Book.  I recently purchased this book and was inspired by the flavour combinations, strong Middle Eastern flavours (as expected) and bakes to satisfy you at any time of the day. I've made a few bakes from this book, but I couldn't help but sharing this recipe: easy to make, great flavours and incredibly moreish. The loaf isn't the prettiest but is sure tastes good. 





Ingredients
120g whole milk
120g honey
40 unsalted butter
75g caster sugar
75g light brown soft sugar
230g self-raising flour
1/2 tsp salt
75g walnuts, roughly chopped
75g dried figs cut in 4 pieces
75g candied orange peel
1 egg
30g demerara sugar to sprinkle

Method
Preheat the oven to 180C/160C fan/ gas mark 4. Butter a 1kg loaf tin and line with a sheet of baking parchment to cover the base and long slides, allowing a little overhang so that this can used to help lift the loaf out later.

Warm the milk honey, butter, caster sugar and light brown sugar together in a large saucepan until the sugars have dissolved and the mixture is just starting to boil. Remove the heat and stir in the flour, spice and salt. Mix in the walnuts, quartered figs and candied orange peel, then add the egg and combine thoroughly before transferring the batter to the lined tin. Smooth the top and sprinkle with the demerara sugar.

Bake in the centre of the oven for about 30 minutes, then turn the tin around for an even bake and leave for 30 minutes. At this stage it should still be a soft to the touch, but stable and with a lovely thick crust. You can't really test this cake with a toothpick as it contains so much fruit, but if you push down a little with the tip of your finger in the centre and it doesn't sink, remove from the oven. If you feel there is still quite a bit of softness here, bake for another 10 minutes, but do take it out after that. Allow to cool in the tin.

Sere with butter and orange marmalade, it keeps well for a couple of weeks in an airtight container.

xxx
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