Fig, Almond and Chocolate Tea Cake
Makes 1 x loaf
170g golden caster sugar
80g wholemeal flour
100g plain flour, sifted
50g ground almonds
4 tbsp cocoa powder
2 tsp baking powder
70ml cold camomile tea
4 tbsp 70% chopped chocolate or chocolate drops
5 dried figs, pre-soaked in brandy, then finely chopped
For the topping
120g sifted icing sugar
2 tbsp cold camomile tea (you may need a little more)
Zest of 2 lemons
4 fresh figs, sliced into thirds
Edible flowers (eg pansies or borage), to decorate
Preheat the oven to 180°C/fan 160°C/gas 4. Line a 900g loaf pan with parchment.
Add the eggs into the bowl of a mixer, begin to whisk, adding the sugar slowly until pale and mixture holds its shape. Fold in the plain and wholemeal flour, ground almonds, cocoa powder and baking powder to form a thick batter.
Stir in the chocolate and the chopped figs together with the camomile tea. Transfer to the lined loaf tin and bake for about 40 minutes or until a skewer is inserted and it comes out clear.
Transfer to a cooling rack.
For the topping, mix the icing sugar, lemon zest and camomile tea to form a thick smooth paste.
When the cake is cold, place it on a cooling rack with parchment under (to catch the drips) and spoon the icing over the top, leave to set slightly. Transfer to a serving platter and arrange the fig wedges and edible flowers on top.
Enjoy with a glass of port or of course, a cup of tea!
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