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Catherine's Fig, Almond and Chocolate Tea Cake

A rich and fruity cake to be savoured with your drink of choice!

Ingredients

  • 5 eggs
  • 170g golden caster sugar
  • 80g wholemeal flour
  • 100g plain flour, sifted
  • 50g ground almonds
  • 4 tbsp cocoa powder
  • 2 tsp baking powder
  • 70ml cold chamomile 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 chamomile 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

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Line a 900g loaf pan with parchment.
  2. 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.
  3. Stir in the chocolate and the chopped figs together with the chamomile tea. Transfer to the lined loaf tin and bake for about 40 minutes or until a skewer is inserted and it comes out clear.
  4. Transfer to a cooling rack.
  5. For the topping, mix the icing sugar, lemon zest and chamomile tea to form a thick smooth paste.
  6. 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.
  7. Enjoy with a glass of port or of course, a cup of tea!