How to make a Fig and Cocao Brownie Cake for Easter
March 25, 2016
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.
Do you do special holiday baking over this period?
Have a wonderful break. If you are travelling please be safe.
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