Caramelised fig semolina loaf recipe

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Caramelised fig semolina loaf recipe

This is the perfect type of cake – moist, delicate and utterly delicious. Great served with a dollop of Greek yogurt, it's a definite crowd-pleaser. 

Ingredients

  • 230 g unsalted butter, at room temperature, plus more for greasing
  • 300 g caster sugar
  • 1 orange
  • 3 large figs (or 4 medium)
  • 3 large eggs
  • 175 g ground almonds
  • 175 g semolina
  • 1 tsp baking powder (heaped)
  • 1 pinch fine sea salt
  • 1 tbsp orange blossom water
  • 8.1 oz unsalted butter, at room temperature, plus more for greasing
  • 10.6 oz caster sugar
  • 1 orange
  • 3 large figs (or 4 medium)
  • 3 large eggs
  • 6.2 oz ground almonds
  • 6.2 oz semolina
  • 1 tsp baking powder (heaped)
  • 1 pinch fine sea salt
  • 1 tbsp orange blossom water
  • 8.1 oz unsalted butter, at room temperature, plus more for greasing
  • 10.6 oz caster sugar
  • 1 orange
  • 3 large figs (or 4 medium)
  • 3 large eggs
  • 6.2 oz ground almonds
  • 6.2 oz semolina
  • 1 tsp baking powder (heaped)
  • 1 pinch fine sea salt
  • 1 tbsp orange blossom water

Details

  • Cuisine: Cypriot
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 55 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 2lb (900g) loaf tin and fully line with greaseproof paper.
  2. Cut 30g (1oz) of the butter into cubes and place in a small saucepan on a medium heat to melt. Add 100g (3.5oz) of the caster sugar.
  3. Finely grate the zest of the orange into a small bowl and keep to one side, then squeeze the juice of half the fruit into the saucepan with the butter.
  4. Stir everything together, leave for 4–5 minutes until it has become a light syrup, then pour into the bottom of the lined loaf tin.
  5. Cut the figs into thin slices. Line as many of the slices as you can in the bottom of the tin in a single layer, going up the sides a little if possible (don’t worry if you have a few slices left).
  6. Cut the remaining 200g (7oz) of butter into cubes and place in a large bowl with the remaining 200g (7oz) of caster sugar. Beat with a wooden spoon until pale and creamy – if you have a free-standing mixer, you can make the cake batter easily in there.
  7. Beat in the eggs, one at a time, and don’t worry if it splits slightly, it will come back together.
  8. Add the ground almonds, semolina, baking powder and salt to the bowl and beat everything together until smooth. Stir in the reserved zest and the orange blossom water, and squeeze in the juice from the remaining orange half. Mix together, then pour the batter into the cake tin, over the sliced figs.
  9. Place the cake tin in the middle of the oven for 45–50 minutes and bake, until golden and cooked through. Check it’s cooked by inserting a skewer into the middle – it should come out clean with no batter on it.
  10.  When ready, leave the cake to cool in the tin for 10 minutes, then gently turn it out onto a cooling rack. Peel off the greaseproof and leave to cool almost completely.

This recipe is from Taverna by Georgina Hayden. The book is published by Square Peg and is available to buy now.

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