Friday, 8 May 2015


Fig & Prune Tea/Loaf Cake


Plain Flour/APF                   - 1 cup
Corn Flour                           - 2 tblspoon
Apple Sauce                         - 1 tblspoon
Banana Puree                       - 1/2 cup
Baking powder                    - 1 tspoon
Baking soda                         - 1/2 tspoon
Salt                                       - 1/4 tspoon
Flora Healthy Oil                 - 2 tblspoon
Demerara sugar                    - 2 tblspoon you can replace it with 4 tblspoon of sugar-free granules
Vanilla extract                      - 1 tspoon
Figs                                       - 6 chopped in chunks
Prunes                                   - 6 chopped in chunks
Nuts/Seeds                            - to decorate (I used almond slices)


Pre-heat the oven to 180C.
Line a loaf pan grease-proof paper and spray some cooking/baking spray.
Chop and coat the figs & prunes in a tablespoon of flour, keep aside.
Take all purpose flour, cornstarch, baking soda, baking powder and salt in a bowl. Whisk it till mix well.
Take oil, sugar and banana puree in another bowl.
Whisk till the sugar dissolves. Add vanilla extract and apple sauce into it. Whisk again to mix it very well.
Add dry ingredients into wet ingredients bowl little by little folding all together.
Fold till all comes together, do not over-beat.
Add in the coated figs and prunes and fold in gently.
Pour the batter into loaf pan. Sprinkle choice of nuts/seeds to decorate.
Bake into preheated oven for 10 minutes after 10 minutes lower the temperature to 160 and cook for another 15-20 minutes or until toothpick inserted into the center comes out clean.

Remove it from the oven. Let it cool for 5 minutes in pan and then takeout and keep it to cool on cooling rack.
Slice the cake one the loaf cools down completely. We all loved eating a slice of it with our evening tea.

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