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Figgy Gingerbread
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 175g | soft unsalted butter, plus extra for greasing |
| 175g | raw caster sugar |
| 3 | eggs |
| 2 tbsp | ginger wine |
| 1 tbsp | treacle |
| 225g | self-raising flour |
| 1 tbsp | gr ginger |
| 1tbsp | gr almonds |
| 2tbsp | milk |
| 2 tsp | finely grated ginger |
| 100g | presoaked figs |
| lemon icing | |
| 320g | icing sugar |
| 1/4 cup | lemon juice |
| Using an electric mixer, beat butter and sugar until light and fluffy, then add eggs, one at a time, beating well after each. Add ginger wine and treacle and beat until combined. Fold in combined sifted flour and ground ginger, a little at a time, then fold in almonds, milk, ginger and chopped figs until just combined. Spoon mixture into a greased and baking paper lined 20 cm-square cake tin and smooth top. Bake at 170ºC on the middle shelf of the oven for 45 minutes or until a cake tester withdraws clean. Cool cake in tin for ten minutes, then transfer to a wire rack to cool completely. For lemon icing, place sugar and lemon juice in a boel and stir until a thick icing forms. Spoon over cooled cake and stand at room temperature for 1 hour or until set, Cake will keep in airtight container for up to 3 days. | |
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