I was gifted these amazing black mission figs today. The last for this season. They are so beautiful with their intense colors and delicious taste!
I used them to make this loaf cake with nuts, dark chocolate chips and spices. I was already mouthwatering while I was making it. But the scent it released while baking and especially the taste experience were pure foodporn!
If you can put your hands on fresh figs too, you absolutely must try this cake!
- Preparation time20 Minutes
- Cooking time1 Hour
- Servingserves 6 people
- Cooking methodOven
- 300 gmission figs
- 180 gdark muscovado brown sugar
- 150 gground almonds
- 100 gwhite spelt flour (or white flour type 0)
- 100 mlsunflower oil (cold pressed)
- 75 gwalnut kernels
- 70 gdark chocolate chips
- 2mission figs (for the topping)
- 1vanilla pod
- 1 teaspoonground cinnamon
- 1 teaspoonbaking powder
– put the eggs and the sugar into a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– wash and dry well the figs, chop them and put them in food processor;
– add the vanilla seeds and the ground cinnamon to the fresh figs, then blend everything together till you get a cream;
– pour the thus obtained figs cream onto the previously obtained egg’s cream and mix well;
– take a separate large bowl, and mix together the sifted flour, the baking powder, the ground almonds, the dark chocolate chips and the grossly grounded walnut kernels;
– slowly pour the eggs and figs cream onto them and mix gently;
– pour the thus obtained cake mixture onto a greased loaf cake baking tray;
– top with 2 thinly sliced fresh figs;
– bake at 160 degrees for about 60 minutes;
N.B. This is a very moist cake, so it must have a slow baking and at a medium temperature. Once baked, it must cool down completely before removing it from the baking tray.