For you I did bake some Fig Cake and made also the Tea Jelly to go with it. Recipe follows below. So let's have a cup of tea with a slice of this home baked cake! The flavor of the Tea Jelly gives it a surprising taste. When figs are no longer in season you can also use apple, pear or peach.
Because it is still way too hot outside, I served it inside...
The China seen here is Mandalay Chartreuse by Mason's. Click hyperlink to see some pieces at +Replacements, Ltd. Mason's is part of Wedgwood, read more here: Christie's Mandalay by Mason's
The spoon inside the jar with tea jelly is a silver Alvin Bridal Rose.
Okay, for those of you that would love to have the recipe, I will list it here below.
225 g whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
150 g butter or margarine softened at room temperature
175 g sugar
¾ cup of egg beaters or other low cholesterol product
zest of 1 lemon
250 g fresh figs cut into small pieces
75 g sliced almonds
Cake mold of 22 cm (8½"), greased
Preheat the oven at 320° F (160°C).
Blend the flour, baking powder and salt.
Whip the butter with the sugar till it is creamy and add bit by bit the egg beaters.
With a spatula carefully blend in the lemon zest, the flour mixture, the figs and the almonds.
Spoon the dough into the cake mold and bake the cake in 1¾ hour till light brown.
Let the cake cool down and serve in slices, with the tea jelly.
For two jars of tea jelly:
Pour 3⅓ dl boiling water over 50 g earl grey tea (or tea of your choice) with one cinnamon stick. Let this tea with the cinamon stick steep for 10 min. Bring the tea with 500 g sugar and Certo with 1½ tablespoon lemon juice to a boil and let this boil for approx. 4 min. Pour the jelly through a sieve into clean jars. Close the jars immediately and let them stand upside down on their lids for about 5 min.
I did not use loose tea but instead I took 10 bags of Black tea with Mango from Trader Joe's.
For Dutch readers, they can use the Van Gilse Geleisuiker met 1 zakje gelei poeder.
German readers also have access to Gelierzucker und bestimmt gibt es auch Gelierpuder.
I have not used the Certo but it should be calculated for the amount of sugar and liquid.
To use my oven more efficiently I always bake two cakes together.
Just a small 24" German Miele oven...
The extra cake makes a great gift for a friend, complete with a jar of tea jelly...