Saturday, September 22, 2012

Allergy free brandy, fig and ginger cake recipe

  • 375g dessert figs, coarsely chopped
  • ¼ cup glace ginger, finely chopped
  • ¼-½ cup brandy or 2 tsp brandy essence
  • 100g Nuttlex
  • cup caster sugar
  • 3 tsp Orgran No Egg whisked with 100mls water until thick
  • ¾ cup Orgran self-raising flour
  • ¾ cup Orgran all purpose flour
  • 1 tsp nutmeg

  • Combine the fig, ginger and brandy in a large glass or ceramic bowl.
  • Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
  • Preheat oven to 150°C.
  • Lightly grease a small-medium bread tin with olive oil spray.
  • Line the base and sides with baking paper, allowing the long sides to overhang and re-grease the paper.
  • Use an electric beater to beat together the Nuttlex and sugar in a large bowl.
  • Slowly beat in the No Egg mixture and brandy essence (if using brandy essence instead of brandy).
  • Fold in the combined flour and nutmeg until just combined.
  • Stir in the brandy fruit mixture and if needed add enough water (for those who chose less brandy or brandy essence) to make the mixture moist but still thick.
  • Spoon the batter into the prepared bread tin and smooth the surface.
  • Bake on the highest shelf possible, with a tray on the shelf below and rotate once to ensure even cooking.
  • Bake for 1½ hours or until a skewer inserted into the centre comes out clean.
  • Use the overhanging paper to carefully remove the cake from the pan.
  • Peel away the paper.

No comments:

Post a Comment