Fig and Date Cake with Ginger Caramel

Serves 6
  • Steps
  • Ingredients


  • Pre-heat oven to 180oC fan-forced.
  • Grease and line a 19cm x 9cm loaf tin.
  • For the Fig and Date Cake, place eggs and sugar into the bowl of a stand mixer, fitted with a whisk attachment. Whisk on high speed until thick and pale. Add the butter and whisk to combine.
  • Reduce the speed to low and gradually add the flour. Fold through the dates and figs.
  • Pour the batter into prepared tin and bake until golden and a skewer inserted into the centre comes out clean, about 25-30 minutes. Remove from the oven and set aside to cool in the tin for 5 minutes. Invert onto a wire rack.
  • For the Ginger and Caramel Sauce, place sugar into a medium frypan and place over medium heat. Once the sugar has completely dissolved and starts to brown, swirl the pan to ensure the sugar caramelizes evenly. Remove from the heat and immediately add the cream, ginger and salt. Whisk until the caramel is smooth. Set aside.
  • For the Whipped Cream, place cream and sugar into the bowl of a stand mixer. Whisk to stiff peaks.
  • To serve, slice warm cake into 6 triangles and place onto plates. Add some whipped cream and ginger and caramel sauce.

You might like