Marsala Fig Cake
Nov. 13th, 2014 06:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
redsnake05 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI made this cake last night and everyone loved it (from a too-cool fourteen year old to a retirement-age colleague). It's from The Women's Weekly Baking Collection.
Ingredients
250g dried figs
1 cup marsala (can substitute sherry)
125g butter
1 cup brown sugar
2 eggs
1/2 cup sour cream
1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
Method
Heat the oven to 160 degrees C and prepare a baking tin (a bundt tin was recommended, and that's what I used).
Finely chop figs and bring to the boil in the marsala. Leave to cool for 15 minutes, then mash or process mixture to a lumpy paste.
Cream butter and sugar. Add eggs and beat again. Add sour cream and beat once more.
Sift dry ingredients into wet and fold in.
Fold in fig mix.
Bake for about 1 hour (mine took 45 minutes in a silicone bundt pan with a rather brisk oven).
Allow to cool in the tin.
Variations and serving
I think this may be the only cake I've ever made without wanting to embellish with extra ingredients. It's delicious as is; doesn't even need icing sugar sprinkled on. However, you could add some chopped nuts to the batter with the fig mix, or some orange zest and juice with the marsala. You could serve with mascarpone or cream fraiche, especially if you can wait a day or two and toast slices under the grill.
Ingredients
250g dried figs
1 cup marsala (can substitute sherry)
125g butter
1 cup brown sugar
2 eggs
1/2 cup sour cream
1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
Method
Heat the oven to 160 degrees C and prepare a baking tin (a bundt tin was recommended, and that's what I used).
Finely chop figs and bring to the boil in the marsala. Leave to cool for 15 minutes, then mash or process mixture to a lumpy paste.
Cream butter and sugar. Add eggs and beat again. Add sour cream and beat once more.
Sift dry ingredients into wet and fold in.
Fold in fig mix.
Bake for about 1 hour (mine took 45 minutes in a silicone bundt pan with a rather brisk oven).
Allow to cool in the tin.
Variations and serving
I think this may be the only cake I've ever made without wanting to embellish with extra ingredients. It's delicious as is; doesn't even need icing sugar sprinkled on. However, you could add some chopped nuts to the batter with the fig mix, or some orange zest and juice with the marsala. You could serve with mascarpone or cream fraiche, especially if you can wait a day or two and toast slices under the grill.