Fig and butter cake

Try this easy sliced fig and butter traybake served with a generous spoon of buttercream
By James Martin
Fig and butter cake
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the cake

  • 55 g butter, plus extra to grease the tin
  • 5 fresh figs, each sliced into 3
  • 40 g brown sugar
  • 250 g granulated sugar
  • 3 eggs
  • 110 ml buttermilk
  • 65 ml rapeseed oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 185 g plain flour

For the buttercream

  • 150 g butter
  • 250 g icing sugar


1. For the cake: Preheat the oven to 180C/160C fan/gas 4. Brush butter over a 30cm x 20cm x 3cm baking tray and line with greaseproof paper. Cut the corners so it sits flat. Place the sliced figs all over the bottom of the tin.

2. Cream the butter with the sugars and eggs then add the buttermilk and rapeseed oil. Add the baking powder, 1 teaspoon vanilla extract and 1 teaspoon salt. Lightly fold in the flour by hand then pour the mix into the tray. Lift and drop the tray a couple of times to spread out the mixture. Bake for 20-25 minutes, then leave for 5 minutes before turning out of the tin.

3. For the buttercream: Whisk the butter and icing sugar for 5 minutes until very light and fluffy.

4. Slice and serve the fig cake with a spoonful of buttercream.

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