Fig cake Emma Illsley, Hotel las Chimeneas | Posted: 21 October 2014
Builders take time out from building the theatre to enjoy Anna's delicious cake
Olive oil is used in this recipe rather than margarine
This cake features little bursts of fig jam

Enjoy an authentic taste of the Spanish region of Las Alpujarras with this recipe for a deliciously moist cake sweetened with membrillo (quince jelly) and filled with little bursts of fig jam.

The cake is based on the recipe for standard bizcocho (a sponge cake made with olive oil rather than margarine). It is one of many variations I baked on a regular basis for the builders to snack on as they constructed the seating for our open-air community theatre which is giving a new lease of life to an ancient threshing floor which now forms the stage.

Get cooking!

Winning combinations

This is just one variation on basic bizcocho – chocolate orange, chocolate and chilli, and lemon and ginger also work very well. If you have any other suggestions, let us know!



Theatre of dreams

If you are intrigued by the idea of a disused threshing floor being converted into an open-air community theatre, you can read all about this unique project here.

More about the Laroles theatre project >

INGREDIENTS
200g olive oil
200g self-raising flour
100g brown sugar
100g membrillo (quince jelly)
4 free-range eggs
Fig jam

METHOD
Put all the ingredients bar the jam in a big bowl and whizz them together with a handheld electric blender. Roughly line a medium-sized tin (I use a square, 20x20cm one for example) with greaseproof paper and pour in the cake mixture.

Dollop the surface of the cake with spoonfuls of fig jam and swirl these into the mix with a knife, taking care not to over mix. We want to come across little bursts of jam when we’re eating the cake.

Bake in a preheated oven at gas mark 4/350°F/180°C (160°C in a fan oven) for about 45 minutes or until a skewer poked into the centre comes out clean.



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