A lovely tea time cake that everyone can enjoy
Ginger Cake With Fresh Figs
120g / 4 oz Muscavado sugar
200 ml/ 7 fl oz sunflower oil
420g / 14 oz SR flour
½ rounded tsp baking powder
½ teaspoon salt
1 tbsp Ground Ginger
1 tsp lime powder (optional)
1 ripe medium banana (4 oz)
100 ml / 4 fl oz water
1/2 tsp ground flax meal (optional)
1 large can of figs
2 tablespoons of apricot conserve.
Parchment line 1 x 29 cm pans
Preheat the oven to 350˚F/180˚C/Gas 4.
Drain the figs and cut each in two.
Set to one side.
Blend together the banana and sugar.
As the processor runs add the oil, ground flax and water.
Pour into a bowl and sift in the mixed flour, ginger, lime powder and baking powder.
Mix very well.
Pour into the pan.
Arrange the figs in a pattern you like. Press down a little.
Bake for 40 to 50 minutes until the centre of the cake is dry when probed with a skewer.
Allow cool on a wire rack.
Melt the conserve in a pan and then brush this onto the cooling cake.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.