A warm earthy cake enriched with the goodness of figs and walnuts, perfect to have with a cup of tea or coffee! Made using no eggs, or butter and with just a whisper of sugar, it’s a healthy choice for those with dietary restrictions too 🙂
Inspiration: Anagha Godbole
200 gms preserved figs chopped and soaked in 5 tbsp rum/water overnight.
1 1/4 cup milk
2-3 tbsp of sugar
1 cup flour(if you like you can use a mix of 1/2 multigrain flour/atta & 1/2 flour/maida)
1 tbsp cocoa
1/2 cup oil
1 tsp baking soda
1/2 tsp baking pwdr
2 tbsp walnuts coarsely pounded
1 tbsp pounded walnuts for the topping
Blend the soaked figs with 1 1/4 cup milk and 2-3 tbsp of sugar in a blender/mixi to a smooth paste.
Slowly drizzle in oil with the blender still running till all the oil is incorporated.
Sieve the flours, baking pwdr, baking soda and cocoa.
Add the dry ingredients one table spoon at a time to the fig paste and mix slowly. Stir in the walnuts.
Transfer to baking pan.
Top with the coarsely pounded walnuts.
Preheat the oven at 350F.
Bake the cake in a greased oven dish for about 40 min. Cool on wire rack. Store in air tight container. Will keep for upto a week!
PS: This cake tastes even better the next day! The flavors mature, making it more delicious, sweet & moist!