Fri, 10 November 2017
Ingredients:
180g plain flour
180g caster sugar
180g butter
3 eggs
1 tsp baking powder
Drop of vanilla extract
3 large figs
1 ½ punnets of raspberries
For the Crumble topping:
50g Plain flour
25g cold butter (cut into cubes)
35g light soft brown sugar
40g flaked almonds
Method:
Preheat oven to 180 degrees.
Line the bottom of a 9″ springform cake tin with parchment paper and grease the sides
First make the crumble topping:
Rub the flour and butter together with your fingertips until you have a crumbly mixture, stir in the sugar and flaked almonds.
For the cake:
In a stand mixer (or use a bowl & hand mixer) combine sifted flour, baking powder, sugar, butter, eggs and a drop of vanilla extract.
Mix until a smooth cake batter is formed.
Remove the stalks form 2 of the figs and chop up into small pieces
Fold the chopped figs and ¾ of the raspberries into the cake batter
Pour the batter into the lined tin and level off
Chop up the last fig and sprinkle over the top of the batter along with the remaining raspberries
Sprinkle over the crumble mix
Bake in the oven for 45-50 mins until golden brown and sponge is baked all the way through.
Leave to cool in the tin
This cake can be served warm or cold with custard or whipped cream.
