Fig and quince loaf with orange blossom drizzle

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Fig and quince loaf with orange blossom drizzle

This loaf is inspired by a cake recipe from the Azores. The sweetness of the fig beautifully contrasts the scent and zest of the sticky blossom drizzle. Very pleased that this recipe made it to the Cook supplement of The Guardian!

Makes 1 loaf
4 eggs
250g soft, dry figs
100g quince paste (membrillo)
80g caster sugar
100g soft, unsalted butter
1 tbsp treacle
125g self-raising flour
1 tsp baking powder
1 tsp cinnamon
50ml whole milk

For the orange drizzle
1 orange, juiced
1 tbsp honey
40g caster sugar
1 tsp orange blossom water

1 Preheat the oven to 180C/350F/gas mark 4 and grease and line a loaf tin. Separate the eggs in two bowls. Whisk the egg whites until stiff and set aside.

2 Whizz the figs and quince paste in the processor to make a smooth paste.

3 Whisk the egg yolks with the sugar and butter until smooth and fluffy. Add the fig puree, the treacle and a pinch of salt, and mix well.

4 Sift in the flour, baking powder and cinnamon. Slowly add the milk. Fold in the egg whites.

5 Transfer this batter to the tin and bake for about 30-40 minutes. When the loaf is ready a skewer will come out dry. Remove from the oven and cool.

6 Put all the drizzle ingredients into a small pan, mix well and simmer for 10 minutes on a medium heat. Leave to cool before drizzling on top of the loaf.

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2 responses to “Fig and quince loaf with orange blossom drizzle

  1. one quick question: why the explanatory (?) “membrillo”, in spanish, when you write, in english, about portuguese-inspired recipes?

    • Hi Estelle!

      Thank you for your comment. This particularly recipe was featured in The Guardian newspaper which is a British publication. The Brits are just aware of ‘membrillo’ – quince paste as it is now widely available in supermarkets. The reason I wrote it in Spanish was only from a recognition point of view. People do not know what ‘marmelada’ (quince paste in Portuguese) is, hence choosing the Spanish recognised equivalent.

      I am proud of my culinary heritage and my aim is too promote it nonetheless, so watch out for more yummy recipes!

      Best regards,

      Miguel

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