Again in the frugal vein I was using up some low fat creme fraiche that was hanging around the fridge (leftovers from the banana cake recipe) and also wanted to see how the combination of creme fraiche, a relatively lower egg content and wholemeal flour would work in combination.
Fig and chocolate cake
120g butter, softened
120g caster sugar
2 tbsp cocoa powder
120g self raising wholemeal flour
100g low fat creme fraiche (I used Yeo Valley, which doesn't have any added stabilisers or other ingredients)
50g dried figs, chopped small (about 4 dried figs)
40g 70% dark chocolate, chopped small
- Preheat the oven to 180C/Gas 4. Grease and base line a shallow 8"/20cm round cake tin.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, flour, cocoa powder and creme fraiche and beat again until well mixed.
- Fold through the figs and chocolate and dollop into the cake tin, spreading the mixture out.
- Bake for 35-40 minutes until springy and a cake tester comes out clean.
- Cool on a wire rack, then cut and eat.
You could also add a chocolate frosting or glaze of some sort, but I was too lazy, sorry, frugal to do this!