Cakes & Bakes: Fig, almond and walnut loaf

Fig, almond and walnut loaf | H is for Home

Recently, we’ve been challenging ourselves to get by on a weekly food budget of £30.00 for two. We’ve been managing very well to date; buying carefully, preparing sauces in bulk (some which we freeze for future meals) – and using up tinned foods that have been half-forgotten in the cupboard.

Tinned figs | H is for Home

One of those tins were these Baldji’s Kalamata fresh figs in syrup. I think I bought them over a year ago with the intention of making some sort of dessert. After looking for a little online inspiration, I found a River Cottage recipe for fig, almond and walnut loaf.

Mixture of eggs, bicarbonate of soda and pouring in coconut oil

Their recipe included dried figs and water so I simply used the equivalent weight of the tinned figs and their syrup. I also needed to double the cook time from 20 to 40 minutes.

Fig almond and walnut loaf mixture | H is for Home Fig almond and walnut loaf mixture | H is for Home

Once the mixture was ready to put into the tin and on to the oven, I must admit, it didn’t look promising. It had the colour and consistency of refried beans. A bit of a grey, purple, sludgy slop!

Fig, almond and walnut loaf | H is for Home

Luckily, looks were deceiving as it turned out very well – delicious in fact. A few people have tried it – some would prefer it a little sweeter, so sugar, Stevia or agave could be added. We found that a drizzle of honey on the top of a slice was the perfect addition. The flavour works really well with the figs and gives that extra sweetness too.

Sliced fig, almond and walnut loaf | H is for Home

Click here to save the recipe to Pinterest for later.

Fig, almond and walnut loaf
Ingredients
  1. 100g/3½oz dried figs
  2. 100ml/3½ fl oz water
  3. 60g/2oz walnuts
  4. 175g/6oz ground almonds
  5. 3 large eggs
  6. 80g/3oz melted coconut oil or unsalted butter
  7. 1tsp bicarbonate of soda
  8. 1tsp cider vinegar
  9. Pinch of saltHome-made fig almond walnut loaf ingredients
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Instructions
  1. Pre-heat the oven to 150°C/300ºF/Gas mark 2
  2. Line a 500g/1lb loaf tin with baking parchment
  3. Roughly chop the figs and add them with the water to a small saucepan over a medium heat. Simmer gently until most of the water is absorbed
  4. Blitz the figs in a food processor until they form a coarse paste
  5. Add the ground almonds and process again until damp crumbs form
  6. Add the walnuts and salt and process again briefly until they're coarsely chopped. Set aside.
  7. In a medium-sized mixing bowl, beat eggs and bicarbonate of soda with an electric hand whisk until frothy
  8. Whilst still beating, slowly drizzle in the coconut oil/butter in a thin stream and continue beating until the eggs are pale, thick and doubled in volume
  9. Sprinkle vinegar over the eggs and beat briefly to distribute evenly. Work quickly as the vinegar will activate the bicarbonate of soda
  10. Tip the nut mixture onto the eggs and fold in thoroughly with a metal spoon until the nuts are evenly distributed
  11. Scrape into the prepared tin and bake for 20 minutes or until a skewer inserted into the centre comes away clean. Give the loaf more time to bake and perhaps turn the temperature down if it browns too fast
  12. Cool on a wire rack before eating
Notes
  1. You can store the loaf in an air-tight container in a cool place for up to 3 days - or slice & freeze for up to 2 weeks
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Adapted from River Cottage
Adapted from River Cottage
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Date and walnut loaf

Home-made date and walnut loaf | H is for Home

This date and walnut loaf is outstanding as an afternoon tea cake. It’s like a cross between malt loaf, a Yorkshire tea loaf and sticky toffee pudding.

Date and walnut loaf tins | H is for Home

Justin can never get enough of teatime loaf cakes, so this was made with him in mind.

Date and walnut loaf tins | H is for Home

So, if you’ve got a packet of dates lurking at the back of your food cupboard (perhaps from Christmas) this is the perfect way to use them all up.

Click here or on the image below to save the recipe for later!

Home-made date and walnut loaf | H is for Home #recipe

Date and walnut loaf
Yields 2
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 450g/1lb stoned dates
  2. 1½tsp bicarbonate of soda
  3. 280ml/½pt boiling water or black tea
  4. 60g/2oz butter, softened
  5. 300g/12oz demerara sugar
  6. 2tbsp black treacle
  7. 2 eggs, lightly beaten
  8. 450g/1lb plain flour
  9. pinch of salt
  10. 60g/2oz chopped walnutsHome-made date and walnut loaf ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Line two loaf tins with parchment paper
  3. Mix the bicarbonate of soda into the boiling water/black tea and pour over the dates making sure they're all covered. Leave until it goes cold
  4. Beat together the butter and sugar
  5. Add the beaten eggs
  6. Gradually add the flour, salt and chopped nuts
  7. Add the dates and the liquid they were soaking in. Combine thoroughly
  8. Divide the mixture between the two lined loaf tins
  9. Bake in the middle of the oven for an hour. Check on them after 45 minutes to make sure that their tops aren't cooking too quickly. If they start appearing too brown, cover the tops over with tin foil for the final 15 minutes cooking time
  10. Allow to cool on a wire rack
  11. To eat, slice and spread with butter
Print
Adapted from Yorkshire W. I. Recipe book
Adapted from Yorkshire W. I. Recipe book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Walnut Scotchies

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Walnut scotchies slice

I was browsing a bookshelf in Picture House Antiques last week and my eyes fell upon a book that I just had to have. It’s the Yorkshire W.I. Recipe Book published in the late 1950s.

vintage Yorkshire W.I. recipe book from the late 1950s

According to the foreword by Chairman, Eileen Yewdall,
“The present edition now being sold out, the Federation has been asked for another reprint, so a small committee has amended and added to the original, now including subjects that have come into favour since 1957, such as Deep Freeze, Cooking with Wine, Yeast Cookery, etc., etc.”

page from a vintage Yorkshire W.I. recipe book from the late 1950s

It contains scores of recipes submitted by Yorkshire Women’s Institute members with, rather tellingly of the era, many oven temperatures given in Regulo and seven separate recipes for salad cream!

The first recipe I’ve attempted is one for walnut scotchies, which was provided by the W.I. in Glasshouses. It’s a cake I’d never heard of previously –  a sort of shortbread base with a meringue topping… and very tasty!

There are quite a few recipes in the book that I’d not heard of before – far less tasted. I’ll be testing out lots of them in the near future and sharing the results here with you.

Cakes & Bakes: Walnut Scotchies

Cook Time: 30 minutes

Yield: Makes 20 squares

Cakes & Bakes: Walnut Scotchies

Ingredients

  • 110g/4oz butter
  • 170g/6oz caster sugar
  • 2 egg yolks & 2 egg whites
  • 170g/6oz flour
  • 1tsp baking powder
  • pinch of salt
  • ½tsp vanilla essence
  • 60g/2oz chopped walnuts
  • 110g/4oz brown sugar
  •  
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Instructions

  1. Beat butter and sugar to a cream
  2. Stir in egg yolks one at a time and then add the flour sifted with baking powder and pinch of salt
  3. Add vanilla essence and mix well
  4. Spread ½cm/¼inch thick on well-greased oblong tin about 25cm/10inch x 22cm/9inch
  5. Sprinkle with chopped walnuts
  6. Beat the 2 egg whites until stiff
  7. Lightly mix in brown sugar and spread over the nuts
  8. Bake for half an hour in a moderate oven (180°C/350°F/Gas mark 4)
  9. Leave till cold and cut into squares
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