Ginger, Walnut & Fig Loaf Cake
Servings 10
Calories 391kcal
Ingredients
- 200 g unsalted butter
- 2 stem ginger finely chopped + 3 tbsp syrup
- 100 g dark brown soft sugar
- 2 tsp ground ginger
- 2 large eggs
- 200 g self raising flour
- 75 g California Walnuts chopped + 6 whole Walnuts
- 2 fresh figs halved
Instructions
- Preheat the oven to 170oC, gas mark 3. Grease and line a 900g loaf tin.
- Place the butter, 2 tbsp ginger syrup, sugar, stem and ground ginger in a medium saucepan and heat gently until the sugar has dissolved. Boil for 1 minute then allow to cool.
- Beat the eggs into the butter mixture along with the flour and 75g chopped Walnuts. Transfer to the prepared tin. Top with the halved figs, cut side up and whole Walnuts.
- Bake for 45-50 minutes until a skewer comes out clean. Allow to cool before upturning onto a cooling rack. Brush with a little stem ginger syrup.
Notes
Cooks tip
Substitute fresh for dried figs when out of season.
Nutrition
Serving: 87g | Calories: 391kcal | Carbohydrates: 33g | Protein: 5.9g | Fat: 26g | Saturated Fat: 11g | Fibre: 1.7g | Sugar: 18g