This cake was the perfect reward for an early morning market visit where I found an abundance of fresh figs, raspberries, and other delicious fruits. The combination of rich, sweet figs, the tartness of fresh raspberries, and a hint of spicy ginger creates a wonderful balance of flavors.
This cake is ideal for a cozy afternoon tea, especially on a crisp autumn day. It’s simple to make, and the outcome is an elegant and flavorful treat that will impress your guests. Whether served warm or at room temperature, it’s a fantastic way to enjoy seasonal fruits.
Ingredients for the Cake:
- 1 cup almond meal
- 1/4 cup self-raising flour
- 1/4 cup sugar
- 120 g butter, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons grated fresh ginger
- 3 eggs
- 4-6 fresh figs
- 60-80 g fresh raspberries
To Serve:
- Thick cream
- Edible gold glitter (optional)
- Icing sugar (optional)
Instructions:
1. Prepare the Oven and Tin:
Preheat your oven to 175°C. Lightly grease the base and sides of a 20 cm spring-form tin, ensuring it’s well-prepared for the cake batter.
2. Combine Dry Ingredients:
In a medium-sized bowl, mix together the almond meal, self-raising flour, and sugar.
3. Mix the Wet Ingredients:
In a smaller bowl, whisk together the melted butter, honey, vanilla extract, grated ginger, and eggs until smooth.
4. Combine and Pour:
Add the wet mixture to the dry ingredients and whisk until combined. Pour the batter into the prepared tin. Tap the tin gently on the counter to level out the mixture evenly.
5. Add the Figs and Raspberries:
Trim the stems off the figs and slice them in half. Place the figs, cut side up, around the edge of the cake. Fill the center with the fresh raspberries. The berries will sink into the cake while baking, leaving a beautiful fruit pattern on top.
6. Bake the Cake:
Place the tin in the oven and bake for about 30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool on a wire rack. It’s best served warm or at room temperature.
8. Serve:
Serve the cake with a dollop of thick cream on top. For a touch of elegance, you can sprinkle edible gold glitter or simply dust with icing sugar.
This fig and raspberry cake not only tastes incredible but also keeps well for two to three days when stored in an airtight container. It’s a treat that’s perfect for any occasion, especially when you want something that feels special without being overly complicated to prepare.
FAQs
Can I use frozen figs instead of fresh figs in this recipe?
Yes, you can use frozen figs, but it’s best to thaw and drain them before adding to the cake to avoid excess moisture. Fresh figs do provide the best flavor and texture for this recipe.
