Recipe – Fig and Ginger Loaf Cake
- Juice of one mandarine orange
- Peel of half a mandarine orange, chopped very finely
- Fresh ginger root, about 2.5 cm long piece, chopped finely
- Dried figs, 12, quartered.
- Coconut oil, 2-3 tbsp
- Coconut sugar, about 3 tbsp
- White flour, about 150 gm
- Baking soda, 1 tsp
- Pinch of salt
- Chia seed
- 1 egg
Preheat oven to 180ºC. Use the middle shelf, preferably with top and bottom elements lit.
Over a Bain Marie, combine orange peel and juice, ginger, sugar, figs, and oil. As the oil melts, keep stirring the mixture, keeping in mind that you are trying to emulsify the mix. That is, you are trying to get the wet ingredients (juice, ginger, figs) to mix with the fat (coconut oil). This needs mechanical energy in the form of stirring, and thermal energy in the form of steam form the Bain Marie. Once the mixture is homogeneous, add the chia seed and let stand.
Meanwhile, mix the dry ingredients in a separate bowl. Add the egg to the wet mix and stir. Keep stirring gently with a whisk, and later a wooden spoon, whilst adding the dry ingredients a little at a time. When the mix takes on a shiny texture and comes easily off the bowl, pour it into a small loaf tin. Place in a 180º oven and bake 25-30 minutes. After about 20 mins, turn the cake around. But, before this, don’t open the oven door.