Description
This Treacle Fig Cake with Orange Zest Drizzle is a moist and dense dessert featuring rich dried figs soaked to tender perfection, combined with warm spices and treacle for depth of flavor. The cake is finished with a bright and tangy orange glaze that perfectly complements the sweet and hearty texture, making it a comforting treat ideal for cozy gatherings and teatime indulgence.
Ingredients
Scale
Fig Soak
- 200 grams (7 oz) dried figs, chopped
- 250 ml (1 cup) boiling water
Cake Batter
- 150 grams (3/4 cup) dark brown sugar
- 100 grams (1/2 cup) unsalted butter, softened
- 2 large eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon treacle (or molasses)
- Zest of 1 orange
Orange Zest Drizzle
- 100 grams (1 cup) powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Soak Figs: Place the chopped dried figs in a bowl with 250 ml boiling water. Let them soak for about 15 minutes until softened. Drain and set aside, allowing the figs to plump and become tender.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light, fluffy, and pale in color; this usually takes 3-5 minutes with a hand or stand mixer.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to incorporate well into the butter and sugar mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger to evenly distribute the leavening agents and spices.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the creamed butter mixture, stirring until just combined to avoid overmixing. Then fold in the treacle and orange zest to infuse the batter with flavor and moisture.
- Fold in Figs: Gently fold the soaked and drained figs into the batter, ensuring they are evenly distributed throughout the mixture without breaking them down too much.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a skewer inserted in the center comes out clean, indicating the cake is cooked through.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely, preventing sogginess from residual steam.
- Prepare Orange Drizzle: Combine the powdered sugar and fresh orange juice in a small bowl, mixing until smooth. Adjust the thickness by adding more juice to thin or more sugar to thicken as needed for a pourable icing consistency.
- Drizzle and Serve: Once the cake has fully cooled, drizzle the orange glaze evenly over the top. Slice the cake into 8 heartwarming pieces and serve on simple white plates to highlight the cake’s rich textures and flavors.
Notes
- Use ripe dried figs for the best flavor and moistness.
- Allow the cake to cool completely before applying the glaze to prevent it from melting.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Treacle can be substituted with molasses if unavailable, though treacle has a slightly lighter flavor.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and adjust baking time accordingly.
