Peggy’s Thomas fig cake is a coffee table beauty.
Fig cake belongs to the coffee table in many homes during Christmas. PEGGY THOMAS
Food influencer and writer by Peggy Thomas fig cake is a traditional dry Christmas cake, but it gets additional flavor from the dark tea in which the cake is baked.
Thomas also bakes an English fruit cake for tea.
– The tea gives an absolutely wonderful taste, says Thomas.
Fig cake
(1.6 l pan)
200 g of soft dried figs
3 dl of dark tea
1 star anise
200 g soft butter
3 dl cane sugar
3 eggs
3 dl wheat flour
2 teaspoons of baking powder
1 teaspoon cardamom
To grease the cake pan:
win
breadcrumbs
1. Grease and breadcrumb the ring cake pan. Remove the hard stem from the figs and chop the figs into smaller pieces.
2. Add tea, figs and star anise to the pot. Bring the mixture to a boil and continue to simmer on low heat under the lid for about 15 minutes.
3. Take out the star anise and puree the mixture with a stick blender. Add the butter and let it melt. Add sugar.
4. Add the eggs to the mixture one by one, mixing well. Combine wheat flour, baking powder and spices.
5. Sprinkle the flour mixture through a sieve while mixing lightly. Pour the batter into the pan.
6. Bake on the middle level of the oven at 175 degrees for about 50 minutes until the cake is cooked. Remove from the oven and let cool.
Recipe: Peggy Thomas
