Ingredients
Tea cake
overripe bananas
300g
10.50oz
1.20cup
20tbsp
flour
250g
8.75oz
1cup
16.75tbsp
orange juice
200ml
6.60fl oz
0.80cup
13.40tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
vegetable oil
5Tbs
orange zest
1pc
dried figs
50g
1.75oz
3.35tbsp
walnuts
40g
1.40oz
2.68tbsp
baking soda
1tsp
Glaze
powdered sugar
40g
1.40oz
2.68tbsp
orange juice
1Tbs
Method
Tea cake
- Soak the figs in boiling water for 5 minutes. Then pour out the water, dry the figs a bit, and cut them into 1cm (0.40 inch) cubes.
- Fry the nuts on a dry pan. Peel them, and chop finely.
- Grease the mold with oil, and sprinkle it with flour. Remove the excess flour.
- Chop the bananas using a fork or a blender. Add the orange juice, sugar, salt, baking soda and vegetable oil. Mix.
- Add the zest, nuts and figs to the dough, and mix.
- Sift the flour into the dough in 2-3 passes. Mix until combined.
- Put the dough in a mold, and bake it in the oven preheated to 356F (180C) for 40-50 minutes. Check the readiness using a wooden skewer.
Glaze
- Mix the sifted powdered sugar and the orange juice.
- Pour the glaze over the cooled tea cake, and decorate it with orange zest and nuts.
