Fig, walnut and dark chocolate, sourdough loaf cake.

I seem to have insane amounts of sourdough starter at the moment, so I am trying to use it as much as I can in baking- and loving using it! I recently purchased a 1kg bag of chocolate chips, and my mum brought some figs because she likes the way they look, no other reason…. so I thought, hey let’s try them all together- what harm could it do?? Turns out no harm at all! I am now officially in love with figs and dark chocolate, the walnuts also add a lovely layer of nutty-ness, but can be subed for kentish cob nuts if you really wanna go with the English seasons. Enjoy this bake like you would any other loaf cake, its great with a cuppa for afternoon tea!


1/2 cup yar valley rapeseed oil
1 cup unrefined soft light brown sugar
4 tbsp ground flaxseed
2/3 cup almond milk
1 cup doves farms organic English wholemeal heritage flour
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 cup organic white flour
a little fresh grated nutmeg
1/2 tsp cinnamon
1 cup sourdough starter
1/2 cup dark chocolate chips
1/2 cup chopped walnuts
3 figs, diced

Preheat the oven to 180c/350f and line a loaf pan with a loaf pan liner or some greaseproof paper. In a large mixing bowl beat together the sugar, oil, ground flaxseed and almond milk until well combined. Fold in the flours, baking soda, salt and the spices. Fold in the remaining ingredients until well combined.Transfer to the prepared loaf pan and bake in the oven for about 1 1/4 hours, or until the cake passes the skewer test, cool for about 5-10 minutes in the pan on a wire rack, then remove from the pan and cool completely before slicing and enjoying with a spot of tea.


10 thoughts on “Fig, walnut and dark chocolate, sourdough loaf cake.

  1. Yum! Fig, walnut + dark chocolate sounds like a winning combination. My favourite childhood cake was date and walnut so I’m very partial to walnuts in cake ๐Ÿ™‚
    Where did you find the 1kg bag of choc chips by the way?

  2. I now KNOW that you drink tea…how could you not? This is perfect to serve in a big chunk with an enormous mug of hot tea. I might just bake this (using kefir as my sourdough quotient is severely low here at the moment…), cut quarter of it (I said a BIG chunk ๐Ÿ˜‰ ), make a mug of tea and go sit out on the deck and enjoy the feeling of life starting to get active all around us… “Bring it on spring…I am ready!” …well almost ready, as they say “first, bake your cake!”…THEN I am ready ๐Ÿ™‚

  3. oh this looks amazing – I gather these are fresh figs – it is spring in Melbourne but we can see baby fresh figs growing on the neighbour’s tree already – I love your sourdough baking – I have a fairly new starter and would like to incorporate it into baking so your ideas are really inspiring

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