Fig and Ginger Loaf with Ricotta and Fresh Mango
Photography Nick Tressider.
A beautiful fig and ginger loaf topped with ricotta and fresh mango makes the perfect winter loaf. Lightly toast the slices on each side for a warm treat.
INGREDIENTS
125 ml milk
1 teaspoon baking soda
2 eggs
1 egg yolk
100 ml vegetable oil
1 teaspoon vanilla extract
2 tablespoons golden syrup
⅓ cup sliced preserved ginger in syrup
200 grams plain flour
¼ teaspoon salt
1½ teaspoons ground ginger
½ teaspoon cinnamon
150 grams caster sugar
¾ cup diced dried figs
To serve
200 grams ricotta
1 fresh mango, peeled and sliced syrup from jar of preserved ginger
METHOD
Preheat the oven to 125°C. Grease and line a 3 cup capacity loaf tin with baking paper.
Warm the milk and add the baking soda, stirring to dissolve. Whisk in the 2 eggs and the egg yolk then stir in the oil, vanilla extract, golden syrup and the preserved ginger.
Combine the flour, salt, ginger, cinnamon and the sugar in a bowl. Add the figs and toss with the flour to coat each piece. Tip in the liquids and use a large metal spoon to fold together. Pour into the prepared tin and bake for about 1½ hours or until firm to the touch. Set aside to cool.
To serve: Slice the loaf and top with ricotta and sliced mangoes. Drizzle with a little ginger syrup.
The loaf is also delicious when the slices are placed on a medium hot, ridged grill for about 1 minute each side, or they can be lightly toasted. Makes 1 loaf
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.