Fig and Raspberry crumble cake

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Recipe's preparation

Preparation

Set oven to 160 degrees C fan forced.

Grease and line a 20cm springform cake tin.

If you use frozen raspberries, defrost 175gm of frozen raspberries.

Remove stalks and halve 4 fresh figs, chop the remainder.

Soften the butter for creaming.

Make crumble by rubbing 25gm of cold butter cubes into the flour, then stir in the sugar.

Cream softened butter and sugar with the butterfly whisk until pale and fluffy. Add the beaten egg in batches gradually into the beating mixture, beat well after each addition. Beat in the vanilla.

Sift the flour and add the almonds and baking powder. Fold in 1 large tablespoon of flour into the batter, then add the rest, alternating with the yoghurt. Stir the chopped figs and one third of the raspberries into the batter, then scrape into the prepared tin.

Lay the halved figs on top and sprinkle with half the remaining raspberries. Scatter the crumble over the top of the figs then the rest of the raspberries. Scatter the flaked almonds over the cake.

Bake in the over for 1 hour 20 minutes. Leave to cool for 15 minutes before removing from the tin and putting on a serving plate. Serve with creme fraiche.