Fig and nut cake

Ingredients:

3 eggs

½ cup (110 g) AGRAGOLD Demerara brown sugar

125 g roasted hazelnuts, chopped coarsely

90 g slivered almonds, chopped coarsely

125 g dried figs, chopped coarsely

125 g mixed peel, chopped coarsely

90 g dark chocolate, chopped finely

1¼ cups (185 g) self-raising flour

 

Preparation method: Beat eggs and sugar in medium bowl with electric mixer until light and fluffy. Transfer to large bowl.

Add nuts, fig, peel and chocolate; stir gently until combined.

Gently fold sifted flour into mixture. Place mixture into greased 15 cm x 25 cm loaf pan; bake in moderate oven about 1 hour or until light golden brown and cooked when tasted. Allow to cool slightly in pan; turn onto wire rack to cool completely before cutting.