Recipes

Ginger, Walnut & Fig Loaf Cake

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Total Time

59 min

Serves

8

Dietary Fit

Prep Time	15 min
Cook Time	45 min
Total Time	59 min

Calories	391 cal
Total Fat	26 g
Saturated Fat	12 g
Carbohydrates	33 g
Dietary Fibre	1.7 g
Protein	5.9 g

INGREDIENTS

200g unsalted butter
2 stem ginger, finely chopped + 3 tbsp syrup
100g dark brown soft sugar
2 tsp ground ginger
2 large eggs
200g self raising flour
75g California Walnuts, chopped + 6 whole Walnuts
2 fresh figs, halved

PREPARATION

Preheat the oven to 170°C, gas mark 3. Grease and line a 900g loaf tin.
Place the butter, 2 tbsp ginger syrup, sugar, stem and ground ginger in a medium saucepan and heat gently until the sugar has dissolved. Boil for 1 minute then allow to cool.
Beat the eggs into the butter mixture along with the flour and 75g chopped Walnuts. Transfer to the prepared tin. Top with the halved figs, cut side up and whole Walnuts.
Bake for 45-50 minutes until a skewer comes out clean. Allow to cool before upturning onto a cooling rack. Brush with a little stem ginger syrup.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.