Make Ahead

Fig and Pear Cake Loaf

September  8, 2014
0 Ratings
  • Serves 6
Author Notes

This is an easily adaptable recipe and will work with most fruit (apple, nashi pear, pear, banana) and dried fruit (dates, prunes, figs). It also works with a variety of flours (spelt, buckwheat, high grade or rising – just omit the baking powder). It is free of refined sugars and is guilt free; allowing you to layer on as much cream or yogurt as you wish! —Suzy Carnachan

What You'll Need
  • 3/4 cup brewed tea (Earl grey, English breakfast, rooibos, any tea really)
  • 1 cup dried figs
  • 1 1/4 cups your choice of flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder (if you are not using a self-raising flour)
  • 2 eggs
  • 2 grated pears
  1. Preheat oven at 160 °C and line/grease your loaf tin.
  2. Chop up your dried fruit and add this to a bowl with your tea bag, ¾ cup of hot water and the baking soda. Allow to sit and brew for 10 mins – also allowing the fruit to soften nicely.
  3. In a larger bowl grate your fruit and mix in the flour, baking powder and if you like some cinnamon, chia/linseed, coconut or lemon rind for some extra flavour or creativity.
  4. Mix in your two egss until just combined, followed by your tea and fruit brew. Mix together and pour into your prepared tin. You may wish to sprinkle the top with some extra seeds or coconut.
  5. Bake for around 45 mins or until baked through. Leave to cool in the tin for 15 mins and transfer to a wire rack to cool completely for a further 15 before serving with optional butter, cream or yogurt.

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1 Review

Yiannis P. January 9, 2018
I followed this recipe to a tee & found that there was not enough liquid to produce a batter that was in any way "pourable." I wound up adding a not insignificant amount of milk to get it from a meal to a batter.