| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Australian |
Cake, Apple, Fig, Pecan, Dessert |
1 |
Servings |
INGREDIENTS
| 150 |
|
Gm dried figs, coarsely chopped |
| 4 |
|
Apples, such as Golden Delicious or Lady Williams |
| 2 |
tb |
Sugar |
| 185 |
|
Gm butter, chopped |
| 1 |
c |
Brown sugar |
| 3 |
|
Eggs |
| 1/2 |
c |
Buttermilk |
| 280 |
|
Gm self-raising flour |
| 1/2 |
ts |
Bicarbonate of soda |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 125 |
|
Gm pecans, coarsely chopped |
|
|
Caramel sauce (recipe follows), to serve (optional) |
|
|
Vanilla ice-cream or thick cream (optional), to serve |
| 2/3 |
c |
Cream |
| 3/4 |
c |
Brown sugar |
| 50 |
|
Gm unsalted butter |
| 1 1/2 |
tb |
Golden syrup |
INSTRUCTIONS
CARAMEL SAUCE
Source: Australian Gourmet Traveller March'94
Cover figs with warm water and set aside for 30 minutes. Drain well. Core,
peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan
and cook over medium heat, stirring occasionally, for 5-10 minutes, or
until reduced to a thick sauce. Cool. Beat butter and brown sugar until
creamy. Add eggs, one at a time, beating well after each addition. Stir in
1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda,
cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss
with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and
then apple mixture through butter mixture. Spoon into a buttered and
lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or
until cooked when tested with a skewer. Stand in tin for 2-3 minutes before
turning out on a wire rack to cool, or on to a platter to serve warm. Pour
over a little caramel sauce, serve with vanilla ice-cream or cream and pass
remaining sauce, if desired.
Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted
butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over
medium heat until smooth and well combined. Bring to the boil and simmer
for 1 minute. Remove from heat and serve warm or at room temperature. Bon
Appetit, Exec. Chef Magnus Johansson
Posted to FOODWINE Digest 26 November 96
Date: Tue, 26 Nov 1996 17:44:50 +0000
From: Joell Abbott <abbott@ZIP.COM.AU>
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