A gently spiced rich and moreish cake from Dan Lepard. If you like you can spoon a little extra honey over the cake while its fot out of the oven.
Ingredients
- 50 ml red wine
- 200 g ready-to-eat dried figs chopped quite small
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 75 g unsalted butter cut into 2cm chunks
- 150 g honey plus extra for the top
- 50 g dark brown sugar
- 1 large egg beaten
- 200 g plain flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
Servings:
Instructions
- Line a 1lb loaf tin with nonstick paper and heat the oven to 160C (140C fan-assisted)/320F/gas mark 2½.
- In a large saucepan, bring the red wine, figs and spices to a boil, then take off the heat, stir in the butter, honey and sugar, leave for 10 minutes, then stir in the beaten egg.
- Sift the flour, baking powder and soda into the pan, mix and spoon into the tin. Bake for 45 minutes, or until a skewer comes out clean.
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