This one was created out of boredom. I’m what you may call a ‘lady of leisure’ nowadays except that shopping, afternoon teas, manicures and massages are not the order of the day. I’m not THAT kind of lady of leisure. Most of the time, I’m on the computer doing some freelance design work, looking for a job, watching TV, going to the gym and cooking. It’s become quite a routine actually and one that I’m kinda ready to give up (well, almost). I do have some activities I have yet to do – like museum visits, taking up a new sport, charity work etc. All talk for the moment, I might just get my butt off the couch and make them happen. Might.
So anyway, I felt like baking one day and had some of that wonderful fig jam from my trip to a berry farm recently, and I had one apple left in my crisper. I know my crisper sounds quite pathetic, it usually have several fresh veggies and fruit in it, but on this day that I decided to bake, the solo apple was it. Either that or it was half a head of cabbage…Hmm.
I browsed through some websites, looked through my cookbooks and decided that I’ll whip up a cake that used both the fig jam and apple. I also threw in some leftover walnuts that I had and the whole combination was actually quite delish.
The cake turned out moist, thanks to the shredded apple and sticky figgy bits from the jam. I didn’t add in too much sugar bearing in mind that the jam will already add sweetness.
If I do try this again, I might add little bit of cinnamon or maybe a handful of raisins to add another dimension to a subtle fruity cake.
FIG JAM AND APPLE LOAF
125g butter, softened
1/2 cup (100g) firmly packed brown sugar
1 1/2 cups (225g) self raising flour
1/2 cup (160g) fig jam
1 cup shredded apple (I used one medium apple)
1/2 cup (125ml) milk
25 g chopped walnuts (optional)
Preheat oven to 180C. Grease and line a loaf tin.
Beat butter and sugar in an electric mixer until light and fluffy. Add eggs one at a time until just combined.
Stir in flour, jam, apple, walnuts and milk in two batches. Spoon cake mixture into prepared loaf tin.
Bake in oven for about 45 minutes. Cool on wire rack. Serve warm and if you’re indulgent like me, serve warm with a little spread of salted butter. Guilty but yum!