Fig, Dark Chocolate and Brandy Cake ( 1x 23cm cake)

A seriously good cake from Thomasina Miers. if you like serve with some whipped cream or creme fraiche on the side.

Fig, Dark Chocolate and Brandy Cake ( 1x 23cm cake)
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Fig, Dark Chocolate and Brandy Cake ( 1x 23cm cake)
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Ingredients
Servings:
Instructions
  1. Heat the oven to 170C/335F/gas mark 3, and grease and line the base of a loose-bottomed 23cm cake tin.Put the hazelnuts on a baking tray and roast for eight to nine minutes, until golden, then remove and leave to cool.
  2. Put the cooled hazelnuts in a food processor and pulse until they’re the consistency of breadcrumbs (not too fine ones), then tip into a bowl.
  3. Wipe down the food processor bowl, add the drained figs and whiz to a puree, then tip into a large bowl. Wipe out the food processor again, then add the butter and sugar, and whizz together for a few minutes, until pale and fluffy.
  4. Add the fig puree to the butter mixture and pulse for a few moments, until they’re just combined, then pour this mixture back into the mixing bowl.
  5. Sift the flour, salt and baking powder into a second mixing bowl and add the ground hazelnuts and chopped thyme leaves.In a smaller third bowl, whisk together the eggs and brandy.
  6. Using a wooden spoon, beat a third of the flour mix into the fig mixture, then repeat with a third of the egg mix. Slowly add the rest of the flour and eggs, in two alternating batches, folding in each addition with a wooden spoon before adding the next.
  7. Finally, fold the chopped chocolate and orange zest into the cake mix.
  8. Pour the cake batter into the prepared tin and bake in the centre of the oven for 45-50 minutes, until a skewer comes out clean when pushed into the centre.
  9. Leave the cake to cool in the tin for 20 minutes, then run a palette knife around the edge, to loosen, and remove the cake from the tin. Transfer the cake to a wire rack, to cool completely, then serve cut into slices with creme fraiche or cream.
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