This post is sponsored by Pure Leaf tea.
Combining two of your favourite things can never be a bad thing. Chai tea and fresh figs are two things I can consume copious amounts of and use them in the form of a decadent dessert, and you’re on to a winner! The spices and blend of Kenyan and Ceylon black tea in Pure Leaf Chai tea make a particularly good spiced-treacle sauce with the pink and black peppercorns that add a little kick. Pour the treacle sauce over a simple spiced sponge cake topped with fresh cream and figs and you end up with a rather indulgent afternoon treat. If you happen to have some left over or simply need a quick dessert, then just make the chai treacle caramel and pour over figs and a scoop of vanilla ice cream. Serve with a cup of Pure Leaf Chai tea.
Preparation time: 30 minutes
Baking/cooking time: 30 minutes
Cooling time: 1 hour
Chai treacle caramel
100ml double cream
pinch of salt
6 Pure Leaf Chai teabags
100g treacle or date syrup
110g caster sugar
110g soft butter
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
1 tsp vanilla essence
3 medium eggs
110g plain flour
1 tsp baking powder
8-10 fresh figs, washed
250g mascarpone cheese 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 and drizzle on the rest of the treacle sauce. Slice up and enjoy with a cup of chai.
The treacle sauce keeps in an airtight container in the fridge for a week. It will need to be warmed up gently before serving.