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Fig, hazelnut and ale cake

Fig, hazelnut and ale cake

Fig, hazelnut and ale cake

PT1H

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1
Bring the ale to the boil in a saucepan. Put the figs and sultanas in a heatproof bowl and pour the hot ale over them. Cover and leave to soak for 30 minutes
  • 100g of dried figs
  • 100ml of ale
  • 50g of sultanas
2
Preheat the oven to 200°C/Gas mark 6. Place the hazelnuts on a baking tray and roast until brown – this should take about five minutes. Turn the oven down to 160°C/Gas mark 21/2. Grease and line a 30 x 20cm baking tin with greaseproof paper
  • 50g of hazelnuts
  • butter for greasing
3
Remove two serving spoons of the fruit and set aside. Put the rest of the soaked fruits in a food processor and blend to a purée
4
In a large bowl, cream the butter and icing sugar together until light and fluffy. Gradually add the eggs, then stir in the fruit purée. Chop the hazelnuts and stir them into the cake along with the reserved fruit
  • 150g of unsalted butter
  • 100g of icing sugar
  • 4 large eggs
5
Sift the flour and baking powder directly onto the cake mix and stir until combined. Pour the batter into the prepared tin and bake for 25 minutes
  • 75g of plain flour
  • 4g of baking powder
6
Remove the cake from the oven and leave to cool in the tin. Turn out and cut into small cubes. Arrange on a serving plate

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Fig, hazelnut and ale cake

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