Fig, apple & walnut cake By Liane Arno
When we moved into Blackberry House (named after the noxious bramble that covered the sloping block) we uncovered a fig tree that had sent its branches through the thorns still managing to bear fruit. Matt insisted it was ornamental only. Given the gnarled trunk, it was about to go the way of the vanquished blackberries when sense prevailed.
The tree has been through the wars but is now the most prolific producer of succulent figs that are shared between us and the birds. We have since planted a variety of fruit trees including an equally prolific Jonathan apple tree. There are so many delicious things to do with figs and apples. This one has become a favourite – and has our friends coming back for more. Which is a good thing as otherwise I would eat the lot!
When we moved into Blackberry House (named after the noxious bramble that covered the sloping block) we uncovered a fig tree that had sent its branches through the thorns still managing to bear fruit. Matt insisted it was ornamental only. Given the gnarled trunk, it was about to go the way of the vanquished blackberries when sense prevailed.
The tree has been through the wars but is now the most prolific producer of succulent figs that are shared between us and the birds. We have since planted a variety of fruit trees including an equally prolific Jonathan apple tree. There are so many delicious things to do with figs and apples. This one has become a favourite – and has our friends coming back for more. Which is a good thing as otherwise I would eat the lot!
FIG, APPLE & WALNUT CAKE
Ingredients
1kg figs (chopped into small pieces)
2 tbsp brandy
350g apples (cut into small cubes)
225g melted butter
220g white sugar
50g demerara sugar
2 eggs lightly beaten
1 squeeze of vanilla bean paste or 1 tsp vanilla extract
300g plain flour
1 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp nutmeg
½ tsp fine sea salt
60g chopped walnuts (optional)
Ingredients
1kg figs (chopped into small pieces)
2 tbsp brandy
350g apples (cut into small cubes)
225g melted butter
220g white sugar
50g demerara sugar
2 eggs lightly beaten
1 squeeze of vanilla bean paste or 1 tsp vanilla extract
300g plain flour
1 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp nutmeg
½ tsp fine sea salt
60g chopped walnuts (optional)
Method
- Preheat the oven to 170°C. I tend to use 10 small (10cm) springform cake tins but you can also use a large (24cm) round springform cake tin. Either way, grease and wait for the filling.
- Pop the chopped figs into a bowl and drizzle over the brandy and set aside. (Pour yourself a tot at this point if you fancy.)
- In another bowl combine the flour, baking powder, baking soda, ground cinnamon, nutmeg and salt and set aside
- In another bowl (this is why Matt hates me cooking as I keep using lots of bowls and he is chief bottlewasher!) mix the melted butter with the sugars. Add the cubed apples and vanilla extract and give it a stir before adding the eggs. Mix everything together and then add to the bowl of dry ingredients.
- Fold through with a large spoon until almost combined and then add the figs and brandy mixture as well as the walnuts if you fancy. Do it gently – but also make sure the flour gets scooped up and you don’t end up with any dry pockets.
- Spoon into the cake tin/s, smooth the top and pop into the oven. It will take about an hour for a skewer to come out clean from the large tin and around 45 minutes if you are making smaller tins.
- I like to cover the cake with a butter frosted icing which is simply whisking up 250g of room temperature cream cheese with 100g of room temperature butter, a squeeze of vanilla bean paste (or 1 tsp of vanilla extract) and 500g of icing sugar. Make sure the cake is cooled before putting on the frosting otherwise it will melt all over the place.
Matt competes with the birds for the best fruit.