Spiced Fig and Walnut Cake

INGREDIENTS

For the cake:

• 15 to 18 dried figs
• 1 teabag + 1 cup of freshly boiled water
• ¾ cup walnuts, coarsely chopped
• 1¼ cups all-purpose flour (maida)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon clove powder
• ½ teaspoon ginger powder
• 1 teaspoon cinnamon powder
• 150 grams unsalted butter, at room temperature
• ¾ cup brown sugar
•  3 eggs, at room temperature
• 1 teaspoon vanilla extract

For the icing:

• ¼ cup light brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• ½ cup icing sugar, sifted

METHOD 

• Preheat the oven to 175°C. Line a 9×5 inch loaf tin with non-stick baking paper, leaving a little overhang for removal. If using regular baking paper, make sure you grease the tin and then the paper as well.
• Chop each fig into 6 to 8 small pieces. Place the teabag in a deep mug and pour the hot water into it. Let the tea steep for a few minutes, then add the chopped figs to the mug. Cover and set aside.
• In a bowl, sift the flour, baking powder, salt and spices together. Set aside.
• In a mixing bowl, beat the butter and brown sugar until pale and fluffy. Then add the vanilla.
• Now add a few spoonsful of the flour mixture. Add the eggs 1 at a time, beating after each egg. Fold in the remaining flour mixture. The batter is fairly thick at this stage.
• Stir in the chopped walnuts. Drain the figs through a sieve, placing a bowl underneath to catch the liquid. Add the figs to the batter along with ¼ cup of the liquid. Fold again to combine till smooth.
• Spoon the batter into the prepared tin, smoothening the top. Bake for 50 to 60 minutes until a toothpick poked in the centre comes out clean. If the top is darkening too fast, cover the tin loosely with foil. Check for doneness at 45 minutes.
• Let the cake cool in the tin for 10 minutes, then lift out using the overhang and place on a wire rack. Peel off the paper and let the cake cool completely at room temperature.
• To make the icing, combine the sugar, butter and milk in a small saucepan on low heat. Stir till the butter has melted and the sugar has completely dissolved. Take it off the heat and stir in the sifted icing sugar until it is completely combined. The icing will thicken in a few minutes so make it just before you frost the cake.
• Pour the icing all over the top of the cake, letting it drip down. As it sets, it will harden and turn opaque. Slice and serve!

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