Catherine’s Tastes Like Home Fig Almond and Chocolate Tea Cake


Makes 1 x loaf


  •  5 eggs
  • 170g golden caster sugar
  • 80g wholemeal flour
  • 100g plain flour, sifted
  • 50g ground almonds
  • 4 tbsp cocoa powder
  • 2 tsp baking powder
  • 70ml cold camomile tea
  • 4 tbsp 70% chopped chocolate or chocolate drops
  • 5 dried figs, pre-soaked in brandy, then finely chopped

 For the topping

  • 120g sifted icing sugar
  • 2 tbsp cold camomile tea (you may need a little more)
  • Zest of 2 lemons
  • 4 fresh figs, sliced into thirds
  • Edible flowers (eg pansies or borage), to decorate

Preheat the oven to 180°C/fan 160°C/gas 4. Line a 900g loaf pan with parchment.
Add the eggs into the bowl of a mixer, begin to whisk, adding the sugar slowly until pale and mixture holds its shape. Fold in the plain and wholemeal flour, ground almonds, cocoa powder and baking powder to form a thick batter.Stir in the chocolate and the chopped figs together with the camomile tea. Transfer to the lined loaf tin and bake for about 40 minutes or until a skewer is inserted and it comes out clear.
Transfer to a cooling rack.

For the topping, mix the icing sugar, lemon zest and camomile tea to form a thick smooth paste.
When the cake is cold, place it on a cooling rack with parchment under (to catch the drips) and spoon the icing over the top, leave to set slightly. Transfer to a serving platter and arrange the fig wedges and edible flowers on top.

Enjoy with a glass of port or of course, a cup of tea!




Fine foodCatherine FulvioGood living