Figs & Walnut Tea Bread ~ 无花果和核桃蛋糕

This is a moist quick bread bursting with the flavour of sweet figs and crunchy walnuts with a slight hint of cinnamon.   The chopped dried figs need to be softened by adding boiling water, a bit of salt, baking soda, stir and leave to cool to room temperature.  The whole lot together with the liquid is then added into the batter.  I used Rapadura sugar which is an unrefined sugar from the Uva province in Sri Lanka.  You can read more about Rapadura sugar from 'here'.

Figs & Walnut Tea Bread ~  无花果和核桃蛋糕   (adapted from 'here' with modifications)

Ingredients

• 225 gm Figs, softened and chopped
• 1/2 tsp bicarbonate of soda
• a pinch of salt
• 1 cup boiling water
• 50 gm walnuts, lightly toasted and chopped
• 260 gm plain flour
• 70 gm Rapadura sugar (can use brown or caster sugar)
• 1.1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 113 gm cold butter, cut into cubes
• 1 large egg, lightly beaten
• 1 tsp vanilla

Method

1. Chop up the dried figs, add a pinch of salt, baking soda and pour a cup of hot boiling water over it.  Give it a stir and leave to cool to room temperature, about 20 to 30 mins.
2. Whisk flour, baking powder, salt and cinnamon in a mixing bowl.  Stir in the Rapadura sugar, mix well.
3. Add in the cold butter and cut in or rub with your finger tips to resemble bread crumbs.  Make a well in the centre and add in the lightly beaten egg,  chopped walnuts, vanilla, figs and the water.  Mix till just combined.
4. Transfer the batter into a greased and flour dusted 9 x 5 x 3 inch loaf pan.  Level the surface with a spatula.
5. Bake in a preheated oven @ 180 deg.C for 50 to 60 mins. or till a skewer inserted comes out clean.
6. Remove from oven, let cool in pan and then remove the bread from the pan to cool completely on a wire rack.