Three Ladies, One Beautiful September Celebration
A celebration worthy of thankfulness to God — a love poured out cake to delight and bring hearts together, leaving everyone grateful for the flavourful and joy shared moments with those we love
“Chai spice powder (chai masala) is a finely ground blend of warming spices used in masala chai. Rich in polyphenols, it supports digestive health, reduces bloating, and protects cells from oxidative stress. Ginger and cloves add natural antimicrobial properties, helping soothe sore throats and colds.”
“Figs, the fruit of the Ficus carica plant, are sweet and nutritious, historically used as a sugar substitute. They can be incorporated into various dishes and provide numerous health benefits, including high fiber for gut health, calcium comparable to milk, potassium for fluid balance and blood pressure management, vitamin C for immunity, and copper for connective tissue development. When portion-controlled, they fit well into meal plans.” “Fig jam is a sweet and earthy spread made from figs, sugar, lemon juice, and water, perfect for enhancing toast, yogurt, and cheese boards.”
“Figs (Ficus carica) are sweet, nutritious fruits historically used as a sugar substitute. They’re rich in fibre for gut health, calcium, potassium for blood pressure, vitamin C for immunity, and copper for connective tissue — making them a great addition to any meal plan when portion-controlled. Fig jam, made from figs, sugar, lemon juice, and water, is a sweet and earthy spread perfect for toast, yogurt, and cheese boards. Adding a single clove to fig jam introduces warm, aromatic depth — its hints of cinnamon, nutmeg, and subtle spice beautifully accent the fig’s natural sweetness and earthiness.”
“Mixed spice is a traditional British blend of sweet, warming spices — cinnamon, coriander, and nutmeg at its core. Its key spices help reduce inflammation, soothe digestion, support blood sugar balance, and promote a healthy gut microbiome.”
I dared to explore using chai spice powder and mixed spice. I’m glad to use my leftover fig jam as glaze recipe below and the cake turned out flavourful, not too sweet, moist, and delicious. Let’s party with loved ones!!!
Ingredients
Fig jam (Using half-eaten figs by birds)
10-15 figs (stems removed, chopped finely using food processor)
1/8-1/4 c water, depending on thickness of jam
20 g granulated sugar, (if you prefer it very sweet add 30 g more)
1 1/2 Tbs Manuka honey or runny honey
1-2 Tbs lemon juice (adds necessary acidity for the jam to set and balances the sweetness)
1 Tsp vanilla extract
1/2 cinnamon stick, use mortar and pestle to break half
1 whole clove (OPT)
Dark, and white chocolate tempering
80 g dark melting chocolates
1 Tsp truffle infused oil
80 g white melting chocolates
1 Tsp truffle infused oil
Cloud apple juice
5 Royal gala apples or a sweet, crisp variety like Fuji, or Pink Lady
3-4 c water
1 Tsp yuzu juice or lemon juice
sugar or honey to taste
Chai spice cake
340 g butter, softened
250 pl flour, plus extra if too liquid
200 g fine brown sugar or castor sugar or icing sugar
200 ml thickened cream
100 ml milk
4 eggs
2 Tbs chai spice, plus 2-4 Tsp extra
2 Tsp vanilla extract or vanilla essence or rose water
1 1/2 Tsp mixed spice
1 1/2 Tsp baking powder
1 Tsp bicarb soda
1 Tsp vanilla sugar
Garnish
8 strawberries
2 dark chocolates
2 white chocolates
1 candle
Method
Two to three days in advance-Fig jam
Wash the figs and trim off the tough, woody parts of the stems, and cut some flesh part close to the eaten by birds. Using a small food processor to chop finely.
In a medium saucepan, add chopped figs, sugar, honey, vanilla, lemon juice, and 1/8 c of water. Cover it securely and place it in the fridge to rest overnight.
Next day
Put two small saucers in the freezer (for the “wrinkle” test). Bring out the saucepan. Add in cinnamon stick, and clove into the saucepan. Put saucepan over very low heat for 20-30 minutes, stirring frequently, until it reaches a thick, jammy consistency. Check the liquid levels; add a little water if it seems too dry. Stir continuously to prevent sticking and burning.
After 15-20 minutes, spoon a small spoonful of jam onto a chilled saucer. Set aside for 30 seconds then swipe index finger through fig jam. If it wrinkles and stays separated, it is ready. If fig jam is still runny, cook for another 5-10 minutes before testing again.
Remove saucepan from the heat, remove cinnamon stick and clove. Use a large metal spoon to remove any scum from the surface of the jam. Set aside for about 10 minutes to cool slightly. Then transfer to a clean, sterilised jar, cover and close the jar, and let fig jam cool at room temperature. Store in fridge for up to one week.
One day in advance-Tempering chocolates
Place enough water in a pot on medium heat. Put a metal bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.
Using the same pot, check if enough water, place another metal bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto prepared moulds. Warm up chocolate and repeat spoon onto prepared mould until white chocolate finished. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.
The next day
Cloud apple juice
Wash apples thoroughly. Core apples and remove the seeds, but leave the skins on. Chop the apples into small, thumb-sized chunks. Place thumb-sized chunks apple into juice blender. Pour in 3 c water first and add 1/2 Tsp yuzu juice. Blend on high until the mixture becomes a smooth, uniform puree and taste before adding more yuzu. The reason is Yuzu juice has a stronger, more floral, and tart flavour than lemon juice. If you like a bit sweeter add sugar or honey to taste.
Place a fine linen bag over a large bowl. Pour the apple puree into linen bag. Twist the top of the cloth and squeeze firmly with your hands to press all the cloudy juice out into the bowl. Pour the fresh cloudy apple juice into a jug. Place in fridge to chilled.
Chai spice cake
Preheat oven to 170 degrees C. Grease and line 23 cm spring form round pan. Set aside.
Mix together and well flour, 2 Tbs chai spice, baking powder, bicarb soda, salt, vanilla sugar, and mixed spice. I never sift my flour. You can shift if you like. Place butter into mixing bowl and beat butter along with vanilla extract for 5 minutes. Then slowly add in sugar and at the same time beating butter vanilla mixture until finish.
Add in egg one at a time, beating well after each addition. Now add in 60 ml cloud apple juice first, thickened cream and milk, beating until well combined. Clean the beater paddles; using spatula scrapping the batter off into the mixing bowl. Next add in dry ingredients all at once. Using a big metal spoon, mixing in North and South directions and East and West directions until consistency is right. I added 15 ml cloud apple juice as I like the flavour to be more. The remaining juice, just drink it.
Note: To check, spoon a big dollop of batter and flip spoon over; if batter drop like plop down it is right consistency. If can’t drop, it’s too dry; add a bit more milk or thickened cream, about 25 ml first. However, if too much liquid, add more flour about 50 g. Remember to mixed well again.
Spoon 1/3 batter to prepared pan, smooth and make sure cover evenly. Then sprinkles with 1 Tsp extra chai spice over the top of the batter. Then another 1/3 batter over the top, smooth to cover evenly, and sprinkles with 1 chai spice all over the batter. Now all the batter from the mixing bowl. Smooth the top and cover evenly. Followed by the last 2 remaining chai spice all over the top.
Give a couple gentle knock on bench top to clear any bubbles. Bake 45 minutes first. The reason is every oven temperature heat varies. When time up, check by opening the oven door, using cloth or mitten pull the rack out a bit and check the cake. If still liquid, push the rack back and continue to bake a further 15 minutes. The whole time baking is approx 50-60 minutes. You might need less time at 45 will do or you might need more 15 minutes more. I had added 15 minutes more after 45 minutes as its still liquid.
After the addition 15 minutes time up. Open the oven door pull out the rack, check with a skewer; I prefer to check by pricking 5 times around and centre. If skewer out no batter it’s done. Switched off oven leave cake in with door close for 35 minutes.
After 35 minutes time up, bring out the baking pan to a rack to cool for a further 30 minutes. When it is completely cool, flip cake out onto a plate.Then spoon about 2 Tbs of jam onto a sauce and add 1 Tbs hot boiling water onto jam. Stir to mix well. Then spread the fig jam all over the top of cake.
Place a candle in the middle, followed by 4 strawberries; using a small toothpick prick the the leave and stem area to hold the strawberries in their spots. Next the remaining 4 strawberries close to the edges and alternate with dark and white chocolates. Serve with coffee, tea, and or dessert wine. Enjoy!!!
Note: Yes, you can use cloudy apple juice in baking a cake, and it actually adds a wonderful, rich apple flavor and natural moisture to the crumb. Cloudy apple juice contains more fine apple solids than clear juice, meaning it delivers a stronger, more authentic fruit taste to your finished bake. You can use cloudy apple juice to replace water or milk in many standard cake or cupcake recipes (like spice cakes or pound cakes) on a 1:1 ratio. Because apple juice contains natural sugars, consider reducing the added sugar in your recipe slightly so the cake does not turn out overly sweet. I have cut down the amount of sugar in the ingredients on top. If you are not using cloud apple juice, increase sugar to about 225 -230 g. Do not change the total liquid amount in your recipe; swap out the existing liquid directly with the juice to maintain the right batter consistency.
Oven temperature may vary. You might need a bit higher say 180 degrees C. You might need less or more time. Add more sugar or less. Add fruits inside the butter cake rather than just decorate it on top. You may put cream on top of your cake.
My other fig jam butter cake with chocolate smartie and a candle recipe:
https://helenscchin.com/2026/06/04/fig-jam-butter-cake-with-chocolate-smartie-and-a-candle/
#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus
helenscchin's Blog 