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| Rae's Fig and Pistachio Cake |
120g unsalted pistachio nuts, coarsely chopped
100g Buderim Naked ginger, coarsely chopped 120g dark chocolate, coarsely chopped
120g dried figs, coarsely chopped
4 tbs dark rum (or enough to cover dried figs) 2 oranges, finely grated zest then juiced
3 eggs
1⁄2 cup brown sugar
11⁄2 cup self-raising flour 1 tbs cocoa
1 tsp ground ginger
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cardamom
1 Place chopped dried figs in glass/ enamel bowl; cover with rum and stir to moisten; cover with plastic film and leave overnight.
2 Preheat oven to 160 degrees C
3 Grease and paper a 12cm x 23cm loaf pan
4 Beat eggs and sugar until light and fluffy
5 Sift flour, cocoa and spices together then fold into egg mixture
6 Add 1⁄2 orange juice
7 Fold through ginger, chocolate, figs and orange zest
8 Add remaining orange juice gradually; not all the juice maybe needed; the mix needs to be moist but not runny
9 Pour mixture into loaf pan 10 Cook for 50 - 60 minutes
100g Buderim Naked ginger, coarsely chopped 120g dark chocolate, coarsely chopped
120g dried figs, coarsely chopped
4 tbs dark rum (or enough to cover dried figs) 2 oranges, finely grated zest then juiced
3 eggs
1⁄2 cup brown sugar
11⁄2 cup self-raising flour 1 tbs cocoa
1 tsp ground ginger
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cardamom
1 Place chopped dried figs in glass/ enamel bowl; cover with rum and stir to moisten; cover with plastic film and leave overnight.
2 Preheat oven to 160 degrees C
3 Grease and paper a 12cm x 23cm loaf pan
4 Beat eggs and sugar until light and fluffy
5 Sift flour, cocoa and spices together then fold into egg mixture
6 Add 1⁄2 orange juice
7 Fold through ginger, chocolate, figs and orange zest
8 Add remaining orange juice gradually; not all the juice maybe needed; the mix needs to be moist but not runny
9 Pour mixture into loaf pan 10 Cook for 50 - 60 minutes
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