A delicious seasonal cake for autumn from Tamal Ray. If you like you can use frozen blackberries, or raspberries.
Ingredients
- 150 g dried figs
- 2 apples Pink Lady are good
- 200 g unsalted butter
- 175 g dark brown sugar
- 2 large eggs
- 125 g plain flour
- 75 g wholemeal flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 1½ tsp baking powder
- 150 g blackberries
- Cream or creme fraiche to serve
Servings:
Instructions
- Start by chopping up the figs and peeling and grating the apples. Set aside in a bowl. Heat the oven to 180C/350F/gas 4.
- Cream the butter and sugar, then add the eggs until smooth and glossy. Stir in the flours, spices and baking powder followed by the figs, apples and blackberries.
- Pour into an 23cm cake tin lined with greaseproof paper. Bake for 50 minutes to an hour, by which point a skewer inserted into the middle of the cake should come out clean with no batter.
- Leave to cool a little, then serve warm with a little cream or creme fraiche.
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