Fig and Orange Cake

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
8-10 8-10
Fig and Orange Cake
Main INGREDIENTS
  • Fruit
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Saucepan with Lid
€95.00
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3-ply Stainless Steel Saucepan with Lid
Ingredients
Method

Ingredients

Main
  • 350g self-raising flour
  • 1 teaspoon baking powder
  • 100g caster sugar or honey
  • 100g soft butter
  • 2 large eggs
  • 1 orange zest
  • Juice of the orange, made up to 300ml with milk
  • 400g soft dried prunes, chopped
  • 400g soft dried figs, chopped
  • 80g walnuts, chopped
To coat the saucepan
  • 1 teaspoon butter
  • 1 tablespoon flour

  • Method

  • 1
    Preheat the oven 200C/ Fan 180C/ Gas Mark 7.
  • 2
    Lightly butter the inside of the saucepan and sprinkle 1 tablespoon of flour around the buttered pan, ensuring the whole surface is coated. This will ensure the cake has a lovely crust.
  • 3
    Place the self-raising flour, baking powder, sugar, butter, eggs and orange zest in a bowl and mix together.
  • 4
    Add the milk and orange juice, the dried fruits and walnuts to the cake batter and mix together well.
  • 5
    Place the mixture into the saucepan and smooth over the top. The cake will peak whilst cooking.
  • 6
    Bake in the preheated oven for 55-60 minutes or until a skewer comes out clean.
  • 7
    Leave the cake to cool for 10 minutes before removing from the pan and then allow it to cool completely.
  • 8
    Cook's Notes
  • 9
    The 3-ply Stainless Steel Saucepan ensures a delicious, even bake every time due to the cleverly combined cooking benefits of stainless steel and aluminium; heat spreads gently and evenly throughout the pan, retaining moisture within the cake.
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