Fig and raspberry cake

Fresh figs and raspberries combine to delicious effect in Janet Brinkworth's fruity cake
By Janet Brinkworth
Fig and raspberry cake
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus 15 mins chilling
  • Effort: easy

Ingredients

Main

  • 185 g butter, softened
  • 185 g caster sugar, plus 1 tbsp
  • 1 eggs
  • 1 egg yolks
  • 335 g plain flour
  • 1 tsp baking powder
  • 6 figs, thickly sliced
  • 100 g raspberries

Method

1. Preheat the oven to 170ºC/gas 3.2. Place the butter and sugar into a large bowl and beat until light and fluffy. 3. Add the egg and egg yolk and beat until combined. 4. Add the flour and baking powder. Beat until all the flour is incorporated, then draw together with your hands to form a firm dough. 5. Chill the dough in the refrigerator for 15 minutes. 6. Line a 25cm round spring form tin. 7. Remove the dough from the fridge and cut in half. 8. Using the flat of your hand, shape the dough into two rounds the same size as the cake tin. 9. Layer one dough round inside the tin and top with the sliced figs (reserving 6 slices), then the raspberries. 10. Top with the remaining dough round and press down lightly. 11. Place the reserved fig slices on top of the cake and sprinkle over the tablespoon of caster sugar. 12. Bake the cake for 30-35 minutes until golden. Test that the cake is cooked through by inserting a skewer or small, sharp knife; if it comes out cleanly the cake is cooked through. 13. Allow to cool slightly, then serve.

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