TCIF: Port Poached Figs with Chocolate Loaf Cake

Mimi ON Sep 10, 2010 AT 12:40 pm

Port Poached Figs with Chocolate Loaf Cake

Port Poached Figs with Chocolate Loaf Cake

By Sarah Adams

Port and chocolate have been paired together for many years now as they really highlight each other’s characteristics. With this cake they muddle together to create a taste that’s both rich and luxurious! Figs have far better flavour when they are cooked, so to help the collaboration between fruit and cake, I’ve poached them in some sweetened port… I just hope you enjoy this cake as much as I do! 

Ingredients – The Cake
225g muscavodo sugar
150g almond paste (marzipane)
225g un-salted butter (room temperature)
2 large eggs
100g melted dark chocolate
180g plain flour
1 teaspoon bicarb
250g boiled water

Pro Tip: The mixture will be quite runny, this is normal

Port Poached Figs with Chocolate Loaf Cake - pour into baking tray

Port Poached Figs with Chocolate Loaf Cake - pour into baking tray

Preparation:
Line a 2lb loaf tin and pre-heat the oven to Gas5/200°C.

Put the sugar and marzipan into a bowl and beat together until it looks like sand. Then add the butter and cream them together. Now beat in the eggs one at a time.

Pour in the chocolate and beat until it’s all combined but do not over mix!

Fold in the flour and bicarb, alternating with the hot water, and once everything is mixed, pour it into the tin and bake for 1 hour.

Leave to cool in the tin

Pro Tip: The cake may seem a bit wobbly when it is cooked, this is fine and it will also sink a little in the middle when it cools. Relax, this a good sign of a super moist centre!

Click here to continue reading the recipe….

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