Fig and Cocao Easter Cake

Refined sugar free

It can be difficult to avoid excess chocolate over the Easter period, while this brownie cake has an Easter feel it is refined sugar free and made with cocao so provides a chocolate “hit” without the sugar overload.

Autumn is the time to seek out fresh figs. They are in season across Australia at this time.  We have just inherited a fig tree. I am very excited about the future opportunities to incorporate this luscious fruit into family recipes.  More on this as time goes by.

I am about to have a little break from being online over the school holiday period. I am planning on putting down the garden spade and computer mouse and picking up my knitting needles to keep my restless mind and hands busy – I am sure the kids will keep me occupied also.

Last year I was fortunate enough to work with Australian whole food brand Pureharvest and I got to test and work with many of their products. Many products, including Rice Malt Syrup have become pantry staples that I continue to use.

This recipe is easy to make and takes advantage of regular stocked pantry ingredients in combination with fresh seasonal produce.

Slice it to cubes or slices and take it share during the Easter celebrations.

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How to make a Fig and Cocao Brownie Cake for Easter

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

An easy to make cake with a rich chocolate flavour, made with seasonal fruit and cocao powder and nibs. This Easter recipe is refined sugar free.

Course: Dessert

Servings: 12

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 50 grams butter softened
• 1 tablespoon coconut oil
• 1/4 cup rice malt syrup
• 3 eggs
• 1 1/3 cup organic plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bi-carbonate soda
• 2 figs mashed
• 2 tablespoons cocao powder plus extra to dust the top of the cake to serve
• 2 1/2 teaspoons cocao nibs

Instructions

1. Set the oven to heat to 160 degrees
2. Line a slice or cake tray with baking paper or grease well
3. Add the softened butter, coconut oil and rice malt syrup to a mixing bowl and whisk well with a hand stick blender until well combined and the colour lightens
4. Add the eggs one at a time, whisking well to combine. Repeat until all of the eggs have been incorporated
5. Add the remaining ingredients and stir to combine
6. The mixture should be fluffy like a mousse.
7. Pour or scoop the mix into the baking tray or pan and smooth the top
8. Add to the pre-heated oven and bake for 20 minutes
9. Check for readiness by inserting a knife into the middle of the cake - if it is removed cleanly with no mixture sticking to the blade it is ready
10. Cool on a rack and slice to serve
11. Sprinkle with more cocao powder (optional)

Do you do special holiday baking over this period? 

Have a wonderful break. If you are travelling please be safe.