Wednesday, April 7, 2010
fool proof mix - Fig cakes with Chai syrup
I cut out this beautiful looking recipe years ago from a foodie mag and have never made it. They are called fig fudge cakes and the only thing stopping me from making them now is that one of the main ingredients is coffee. I haven't drunk coffee for a long time and am not big on coffee in desserts. So I thought I could incorporate a technique uesd in that recipe and smash it together with my fool proof muffin mix and wah-lah - my fig cakes with chai syrup - ENJOY!
Preheat oven to 200C and line a 12 cup capacity muffin tin with 12 cases or spray with an oil spray.
Take out the stalk of 6 dried figs and cut them in half. Place in a small saucepan with 12 cardamon pods; 12 cloves; 6 grams of fresh ginger, sliced; 2 cinnamon sticks and 1 & 1/4 cup of water. Place a tea bag in the mix and put on a full heat. Set the timer for 10 mins. When it starts to boil take out tea bag and reduce heat to half. Take out figs and set aside to cool. Set timer for another 5 minutes and reduce heat to lowest setting. Once ready strain and set aside.
Meanwhile measure out 220g Self raising flour and 1/2 cup caster sugar. In a seperate bowl add one egg, 1/2 cup plain yoghurt, 1/4 cup plain milk or soy and 1/2 cup of oil (I use a light olive oil)Give this a mix through with a fork then add to the dry ingredients and mix very lightly until just combined otherwise you'll get very tough muffins. Put spoonfuls in the muffin tin and top each one with a half fig. Place in the oven and set timer for 20 mins (checking around the 15 - 18 min mark in case they are cooking too quickly) When ready take out of the oven and pour the chai syrup over each individual cake while hot or if serving as a dessert you could serve with thick cream and drizzle over sryup. MMmmmmmmm delishioso-moso. I've had 2 allready!