Iced fig and raisin cake
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 310 kcal | (15 %) | ||
| Protein | 5.3 g | (5 %) | ||
| Fat | 12.4 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) |
Ingredients
- For the batter
- 150 grams Dried fig
- 4 Tbsps Rum
- 100 grams raisins
- 200 grams softened butter
- 200 grams sugar
- 5 eggs
- 500 grams Pastry flour
- 1 packet Baking powder
- 125 milliliters milk
- 100 grams chopped almonds
- For decorating
- 100 grams White couverture chocolate
- 250 grams powdered sugar (sifted)
- 5 Tbsps Red wine
Preparation steps
For the batter, cut figs into small cubes. Heat rum in a small saucepan, then stir in figs and raisins and set aside.
Mix butter until creamy. Gradually, mix in sugar and eggs and stir until sugar dissolves. Mix flour and baking powder and sift into a bowl, then stir flour into butter mixture, alternating with milk. Fold figs, raisins, rum and almonds into batter.
Line a baking pan with parchment paper, then spread batter evenly in pan until smooth. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 30-40 minutes. Remove from oven and let cool completely.
For decorating, coarsely chop white chocolate and melt in a double boiler. Brush chocolate in a thin layer on a marble slab or other smooth, hard surface. Mix powdered sugar and red wine into a thick icing. Glaze cake with icing. Scrape chocolate from marble slab into curls with a pastry scraper or spatula. Garnish cake with layered chocolate curls. To serve, cut into pieces.