Double chocolate fig loaf cake
SERVES 8-10
For the loaf
120g (4½oz) Cooks&Co Green
Figs, drained weight
210g (7½oz) plus 2 tsp plain flour 240ml (8 ½fl oz) milk or plant
based milk
80g (3oz) thick yoghurt or thick
dairy-free yoghurt
80ml (3fl oz) sunflower oil, or
melted and cooled coconut oil 90g (3¼ oz) caster or coconut
sugar
60ml (2oz) fig syrup (from 1 tin) 1 tsp vanilla essence
50g (1¾oz) cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda a pinch of salt
80g (3oz) chocolate chips,
plus extra
For the frosting
75g (2¾oz) butter or vegan
butter, softened
20g (¾oz) cocoa powder 150g (5½oz) icing sugar
2 tbsp fig syrup, plus extra mini eggs chopped chocolate
Start by opening a tin of Cooks&Co Green Figs in Syrup and separate the syrup from the figs. Add the syrup to a small saucepan and bring to a boil. Allow to simmer for 3- 5 minutes until the syrup has thickened, is glossy and rich in colour. Pour into a bowl and allow to cool.
Preheat the oven to 180°C/
Gas Mark 4 and line a 23x10cm (9x5in) loaf tin with parchment paper. Chop the figs into quarters and toss in 2 tsp plain flour.
Add the milk, yoghurt, oil, sugar, reduced syrup and vanilla to a mixing bowl and whisk until smooth.
Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda and add the salt. Whisk to a thick smooth batter, where almost no specks of flour remain.
Fold the chocolate chips and floured figs into the batter. Pour into the loaf tin and smooth over the top with extra chocolate chips, if desired.
Bake for 45-50 minutes or until an inserted skewer comes out clean (you can cover the top with foil if it is browning too much, after 30 minutes).
Cool for 10 minutes, then lift out the tin to cool fully on a wire rack.
For the frosting, beat the softened butter with a handheld electric or freestanding mixer until fluffy. Add the cocoa powder, icing sugar and reduced fig syrup and continue to beat for 2- 3 minutes until light and luscious.
Spread the frosting over the cake and top with mini eggs, chopped chocolate and extra syrup, if desired.
Keep the cake in a sealed container for 2-3 days or in the fridge for 3- 5 days. You can freeze the unfrosted loaf for 1 month in the freezer and defrost at room temperature and continue to decorate.