For the chai treacle caramel:
- 100ml (3.4 fl oz) double cream
- Pinch of salt
- 6 Pure Leaf Chai teabags
- 100g (3.5 oz) treacle or date syrup
- 100g (3.5 oz) sugar
For the cake:
- 110g (3.8 oz) caster sugar
- 110g (3.8 oz) soft butter
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- 1 tsp vanilla essence
- 3 medium eggs
- 110g (3.8 oz) plain flour
- 1 tsp baking powder
- 8-10 fresh figs, washed
- 250g (8.8 oz) mascarpone cream or whipped cream
- 1 x 20cm spring form tin lined with baking paper
- Start by infusing the cream by cutting open the teabags and pouring the tea into a pot with the cream and pinch of salt. Stir and bring to a boil. Leave to infuse until needed.
- Preheat the oven to 180c. Beat the sugar and butter with the spices until fluffy and almost white. Then beat in one egg at a time. Sift together the baking powder and plain flour. Fold into the beaten egg and butter mix.Don’t overwork the mixture.
- Pour into the baking tin and and spread out evenly. Place in the oven and bake for 20 minutes or until the sponge springs back when touched. Take out of the oven and leave to cool for 5 minutes before removing from the tin and putting on a wire rack to cool completely.
- Pour the date syrup into a large pot followed by the sugar. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Simmer for 5 minutes. Take off the heat.
- Place the sieve on top of the pot and pour the cream through the sieve. Use a spatula to press the cream through. Mix together the cream and the cooked treacle. Leave to cool.
- Place the cake on a plate. Trim the knobbly bit of the fig and cut into quarters. Spread on half of the treacle on the cake followed by a layer of mascarpone. Place the figs on top. Drizzle on the rest of the treacle sauce. Eat immediately and enjoy with a cup of Chai.
Preparation time: 30 minutes
Get ahead: the treacle sauce keeps in an airtight container in the fridge for a week. It will need to be warmed up gently before serving.
- Recipe courtesy of Rachel Khoo and Pure Leaf
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