Chunky Apple, Fig and Pecan Cake
- 150 Gm dried figs, coarsely
- -chopped
- 4 Apples, such as Golden
- -Delicious or Lady Williams
- 2 tb Sugar
- 185 Gm butter, chopped
- 1 c Brown sugar
- 3 Eggs
- 1/2 c Buttermilk
- 280 Gm self-raising flour
- 1/2 ts Bicarbonate of soda
- 1 ts Ground cinnamon
- 1/2 ts Ground cloves
- 125 Gm pecans, coarsely chopped
- Caramel sauce (recipe
- -follows), to serve
- -(optional)
- Vanilla ice-cream or thick
- -cream (optional), to serve
-------------------------------CARAMEL SAUCE-------------------------------
2/3 c Cream
3/4 c Brown sugar
50 Gm unsalted butter
1 1/2 tb Golden syrup
Source: Australian Gourmet Traveller March'94
Cover figs with warm water and set aside for 30 minutes. Drain well. Core,
peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan
and cook over medium heat, stirring occasionally, for 5-10 minutes, or
until reduced to a thick sauce. Cool. Beat butter and brown sugar until
creamy. Add eggs, one at a time, beating well after each addition. Stir in
1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda,
cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss
with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and
then apple mixture through butter mixture. Spoon into a buttered and
lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or
until cooked when tested with a skewer. Stand in tin for 2-3 minutes before
turning out on a wire rack to cool, or on to a platter to serve warm. Pour
over a little caramel sauce, serve with vanilla ice-cream or cream and pass
remaining sauce, if desired.
Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted
butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over
medium heat until smooth and well combined. Bring to the boil and simmer
for 1 minute. Remove from heat and serve warm or at room temperature. Bon
Appetit, Exec. Chef Magnus Johansson
Posted to FOODWINE Digest 26 November 96
Date: Tue, 26 Nov 1996 17:44:50 +0000
From: Joell Abbott
2/3 c Cream
3/4 c Brown sugar
50 Gm unsalted butter
1 1/2 tb Golden syrup
Source: Australian Gourmet Traveller March'94
Cover figs with warm water and set aside for 30 minutes. Drain well. Core,
peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan
and cook over medium heat, stirring occasionally, for 5-10 minutes, or
until reduced to a thick sauce. Cool. Beat butter and brown sugar until
creamy. Add eggs, one at a time, beating well after each addition. Stir in
1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda,
cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss
with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and
then apple mixture through butter mixture. Spoon into a buttered and
lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or
until cooked when tested with a skewer. Stand in tin for 2-3 minutes before
turning out on a wire rack to cool, or on to a platter to serve warm. Pour
over a little caramel sauce, serve with vanilla ice-cream or cream and pass
remaining sauce, if desired.
Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted
butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over
medium heat until smooth and well combined. Bring to the boil and simmer
for 1 minute. Remove from heat and serve warm or at room temperature. Bon
Appetit, Exec. Chef Magnus Johansson
Posted to FOODWINE Digest 26 November 96
Date: Tue, 26 Nov 1996 17:44:50 +0000
From: Joell Abbott
