Allergy free brandy, fig and ginger cake recipe

Ingredients

• 375g dessert figs, coarsely chopped
• ¼ cup glace ginger, finely chopped
• ¼-½ cup brandy or 2 tsp brandy essence
• 100g Nuttlex
• ⅓ 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

Method

• 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.