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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.