August 31, 2013 by dgarnett2013
- 2 – 3 medium-sized fresh figs
- 300g icing sugar
- 130g self-raising flour
- 200f ground almonds
- 1 tab finely grated orange (or lemon) zest
- 8 egg whites
- 185g butter, melted
- 1 1/2 tabs milk
- 200g fresh raspberries
- 1 1/2 demerara suar
- thick or clotted cream, to serve
Preheat oven to 180 degrees C. Lightly grease a 23cm round cake tin and line the base and sides with a double thickness of baking paper to extend 2cm above the sides.
Remove stems from figs and cut lengthways into 5mm slices.
Sift icing sugar and flour into a large bowl. Stir in the ground almonds and orange zest until well combined.
Place egg whites in a bowl and whisk lightly with a fork for a few seconds until egg white breaks down slightly.
Add egg whites, melted butter and milk to almond mixture and stir until just combined.
Fold through half the raspberries, being careful not to over-mix the cake.
Pour half the cake mixture into prepared pan and scatter with half the remaining berries. Pour remaining cake mixture over the berries. Arrange fig slices on top, pushing the slices into the cake mixture on a slight angle.
Scatter over the remaining berries, gently pressing them partly into cake mixture, then sprinkle evenly with demerara sugar.
Bake cake for about 1 hour and 15 mins, or until a skewer inserted in the centre comes out clean. If cake is becoming too brown, cover loosely with foil.
Leave cake in its tin for 10 mins before turning onto a wire rack. Serve warm or cold, with a dollop of cream.
Made the day we went to Kew Gardens to see the Rory McEwan exhibition.