Monday, December 3, 2007
Fig and ginger loaf
I absolutely adore both dried figs and ginger. The former is exotically sweet, while the latter possesses a glorious sweet heat. Both ingredients can be used to enhance the flavour of sweet or savoury dishes, making them incredibly versatile.
While flicking through the October-November 2007 edition of my latest favourite Kiwi find, Dish magazine, I spotted a recipe for Fig and Ginger Loaf among the brunch recipes. I was immediately smitten and knew that I had to make this. How could I refuse, with two of my favourite ingredients combined in one delicious looking cake?
From the photograph above, you can see what a glorious golden cake this is, laden with luscious figs and ginger. This loaf has been my morning tea for work this week, and I will definitely be re-visiting it often. The contrasting sweetnesses of the figs and ginger make this loaf irresistable all by itself; however, the recipe authors suggest that it be served toasted with ricotta and mango. Whichever way you would prefer it, I recommend it highly.
The recipe is as follows:
125ml milk, warmed (I used skim milk)
1 teaspoon bicarbonate of soda
1 egg yolk
100ml vegetable oil
1 teaspoon vanilla extract
2 tablespoons golden syrup
1/3 cup chopped preserved ginger (I used crystallised ginger and it was fine)
3/4 cup chopped dried figs
200g plain flour
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
Preheat your oven to 125 degrees Celsius. Grease and line a loaf tin (3 cup capacity).
Stir the bicarbonate of soda into the warmed milk until dissolved. Beat the eggs and egg yolk lightly, then whisk into the milk. Add the oil, vanilla, golden syrup and ginger and stir until combined.
Sift the flour, salt, ginger and cinnamon together in a separate bowl, and combine with the sugar. Toss the figs in the flour mixture until fully coated. Add the milk solution to the flour mixture, and mix until just combined.
Pour the batter into the prepared loaf tin, and bake until cooked through (mine took about 2 hours, while the recipe says 1 1/2 hours). Cool in the tin for around 15 minutes, then turn out onto a wire rack to cool completely.
Enjoy sliced for brunch, morning tea or any time you need a sweet boost!