Fig Tea Loaf

I sincerely hope you would share the same passion as me!

Fig loaf is soft and moist.  Lightly spiced with cinnamon powder.

The figs are softened in tea, then chopped into bite-sized pieces before adding to a flour based batter.

Often served plain.

Delicious served with lavishly in butter.

For some warmth and comfort; toast to a golden brown and generously spread with butter.

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Ingredients
  • 2lb Loaf Tin, Lined

  • 260gm Self-Raising Flour

  • 150gm Soft Brown Sugar

  • 300gm Dried Figs

  • 330ml Black Tea, made with 2 teabags

  • 5gm Cinnamon Powder

  • 2 Eggs, Beaten2gm Baking Powder

Step No 1

Pre-soak the figs in a strong tea, preferably overnight.
Step No 2

The figs will be plumper, juicier and softer.

Step No 3

Pour the excess liquid into a large mixing bowl.
Step No 4

Chop the tea soaked figs into small bite-size pieces.

Step No 5

Place the chopped figs back into the marinade liquid.
Step No 6

Then add the beaten eggs and cinnamon powder, followed by soft brown sugar.

Finally sprinkle the flour and baking powder.

Step No 7

Mix well to ensure there are no flour pockets in the mixture.
Step No 8

Pour the batter into the lined loaf tin.

Step No 9

Bake for about 55 minutes to an hour in a pre-heated oven at 180C, Fan.
Step No 10

Bake until golden brown and firm to the touch.

The cake is ready if the skewer comes out clean, when inserted in the centre of the loaf.

Leave to cool slightly.

Step No 11

Peel off the baking paper and place the loaf on a cake stand.
Step No 12

Cut into thick slices. 

Step No 13

Serve it plain. 

Or spread lavishly with butter.

Why not toast a slice and spread with butter.