I am ashamed at how long it has been since I last posted a recipe, but life is oh so busy and toddlers don’t have
any much patience for photography or washing up
As soon as I saw this post I knew I wanted to make this cake. A late afternoon walk through town and past the market resulted in a bargain bundle of figs – fate! The cake had to be made!
I tweaked the recipe, but mainly just because a sweet friend gifted me some plump vanilla beans that I can’t resist throwing into everything I make at the moment. I’ve made the cake without it and it is still delicious, but I think it’s extra special with.
If you are like me, you might have a bag of ready made crumble topping in your freezer.
No? Well, maybe consider making some. It takes no time at all and freezes well, plus you’ll be halfway to an impromptu dessert. What more could you ask for
Fig crumble cake
For the cake:
100g unsalted butter, softened
100g golden caster sugar
1 large free range egg
90ml milk (your choice, I used whole)
1 tsp vanilla extract
125g wholemeal spelt flour
1 tsp baking powder
325g fresh figs (about 5) halved
1 tablespoon maple syrup
Seeds 1/2 vanilla bean
For the crumble topping:
30g wholemeal spelt flour
30g ground almonds
50g golden caster sugar
75g unsalted butter, chilled & diced
20g rolled oats
Preheat the oven to 200degC. Grease a 20cm cake tin and line with parchment paper.
Cream the butter and sugar together in a mixer (or by hand) until light and fluffy.
Beat the egg into the milk and add the vanilla extract. Slowly pour into mixture whilst stirring.
Sift in the flour and baking powder then stir carefully to combine before spooning carefully into the prepared tin.
To make the crumble, use your fingertips to mix the flour, almonds, sugar and butter until crumbs forms. Stir through the oats and set aside.
Place the figs cut side up on top of the cake batter. Mix the maple syrup with the vanilla seeds and drizzle over the figs.
Scatter the crumble mix over the figs and bake for 30-40 minutes, when the crumble is nicely golden and the figs are jammy and soft.
Note: The second time I made this I added an extra fig and the cake was extra jammy and moist. It was easier to remove from the tin once cool.