Eggless Cakes

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Eggless Cakes

Cakes with Fresh Fruits

Fig and Apple Loaf

Preheat the oven to 160C/325F/gas mark 3

Use a 900g/2 lb loaf tin.

Peel, core and chop the apples and place with the figs and 3 tbs. of water in the saucepan with the lemon rind and juice. Use a heavy-based pan with a tightly fitting lid to prevent the apple mixture from sticking and burning. Cook over a gentle heat until the mixture becomes a soft puree. Beat well and leave to cool.

Grease and line the loaf tin. Cream together the butter and sugar until light and fluffy. Gradually beat in the sour cream, then lightly beat in the flour. Spoon one-third of the cake mixture into the prepared tin and spread it evenly over the base. Spread half of the fig mixture on top. Repeat the layering, finishing with cake mixture on top. Bake for about 1 hour 10 minutes or until well risen and firm to the touch. Cover with foil half-way through cooking if the loaf browns too quickly. Turn out and cool on a wire rack.