Fig and Grape Syrup Cake
To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.
This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!
Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.
This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.
- 225ml sherry
- 200g brown sugar
- 130g butter
- 1 orange
- 1 lemon
- 340g grapes
- 225g plain flour
- 1 tsn baking powder
- 40g dried fig
- 80g sugar
- 2 tbsn honey
- ½ tsn ground ginger
- Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
- Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
- Remove Sherry off the heat and set aside.
- With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
- Using a food processor blitz 160g grapes until liquefied.
- Add the blitzed grape mix to the sherry and then add to the butter mix.
- Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
- Spoon the batter into the cake tin, using the back of the spoon flatten.
- Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
- Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
- To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
- Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
- Once done remove off the heat and pass through a sieve to remove fig pieces.
- Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
- Leave the cake in the tin to cool then serve with fig pieces scattered on top.
- 40g dried fig is around 2 dried figs.
- If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.
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