Dessert

Fig and cinnamon loaf cake

Name: Fig and cinnamon loaf cake recipe
Yield: 8
Ingredients: 60ml sunflower oil; 160g rice flour; 85g cornflour; 90g arrowroot; 2 tsp baking powder; 1 tsp ground cinnamon; 120ml maple syrup, plus extra to brush; 3 eggs, lightly beaten; 350g mashed banana (2-3 bananas); 7 figs, 4 chopped and 3 halved

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by Giovanna Torrico

CHEF

Feb 14, 2024

“A great source of fibre and full of vitamins and minerals, baked figs can take your cakes up a level. Known for being a healthy and versatile ingredient, they add a burst of sweetness.” – Giovanna Torrico

1/4 cup (60ml) sunflower oil, plus extra, to grease
160g rice flour
85g cornflour
90g arrowroot
2 tsp baking powder
1 tsp ground cinnamon
120ml maple syrup, plus extra to brush
3 eggs, lightly beaten
350g mashed banana (2-3 bananas)
7 figs, 4 chopped and 3 halved

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 10cm (800ml) loaf pan and line with baking paper. In a bowl, sift the flour, cornflour, arrowroot, baking powder and cinnamon together.
2.

In another bowl, mix all the other ingredients, except the halved figs. Combine the wet and dry mixtures and then transfer to the loaf pan.
3.

Gently place the halved figs on top and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely. Brush with extra maple syrup before serving.