Fig & Honey Cake - Without Added Sugar
This naturally sweetened cake is delicately flavoured and packed with the goodness of figs, dates & honey.
Ingredients
- 125 grams figs finely chopped
- 125 grams seedless dates finely chopped
- 50 grams unsalted butter
- pinch of salt
- 250 ml 1 cup water
- 1 teaspoon baking soda
- 175 ml honey
- 2 eggs whisked
- 220 grams all purpose flour
- 30 grams cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- 100 grams walnuts chopped
For the frosting & decoration
- 200 grams cream cheese
- 2-6 tablespoons honey
- 1 tablespoon milk if required
- 1-2 tablespoons of finely chopped figs or walnuts
Instructions
- Preheat the oven to 180 degrees C. Grease a 9x5 inch loaf pan with butter and dust flour on the base and sides. Tap out the excess flour. Keep the pan aside till required
- Sift together the flour, cornstarch, baking powder, ginger powder, cinnamon powder & salt together and keep aside.
- Add 1 teaspoon flour to the chopped walnuts and roll them till coated evenly. This will prevent them from sinking to the bottom of the pan.
- In a saucepan, add the chopped dates, figs, butter, baking soda, water and a pinch of salt. Stir until the butter is melted and then bring the mixture to a boil. Remove from heat
- Stir in the honey and the whisked eggs and mix well.
- Sift in the pre-sifted flour and fold in. Add the chopped walnuts and fold them in.
- Pour into the prepared pan and bake in the preheated oven for 50-55 minutes or till the skewer inserted comes out clean.
- Remove the pan from the oven and place it on a cooling rack for 12-15 minutes to cool. Then unmold and let it cool completely.
- While the cake is cooling, prepare the frosting by adding the creamcheese and the honey in a bowl. Beat well till creamy. You can add a tablespoon of warm milk if required.
- Cover the cake with the prepared frosting and decorate with chopped figs or walnuts if desired. Serve immediately.