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Fig and Raspberry Cake

A recipe from the Good Food collection.


Fig and Raspberry Cake
Fig and Raspberry Cake
185 g (6½ oz) unsalted butter
185 g (6½ oz /¾ cup) caster (superfine) sugar
1 egg
1 egg yolk
335 g (11¾ oz/2⅔ cups) plain (all-purpose) flour
1 teaspoon baking powder
4 figs, quartered
grated zest of 1 orange
200 g (7 oz/1⅔ cups) raspberries
2 tablespoons sugar



  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Cream the butter and sugar in a large bowl using electric beaters until light and pale. Add the egg and beat until combined. Sift the flour over the bowl and fold in with the baking powder and a pinch of salt. Chill for 15 minutes until firm enough to roll out.
  3. Lightly grease a 23 cm (9 in) spring-form cake tin. Divide the dough in two and roll out one piece large enough to fit the base of the tin. Cover with the figs, orange zest and raspberries. Roll out the remaining dough and fit it over the filling. Lightly brush the dough with water and sprinkle with sugar.
  4. Bake for 30 minutes, or until the top and bottom of the cake are cooked. Poke a skewer into the cake to see if it is ready—there should be no wet cake mixture clinging to the skewer. Serve with cream or mascarpone.


Note: If fresh figs are not available, you can use the same amount of dried figs but you need to rehydrate them first. Simmer them in orange juice for 5 minutes until they are plumped up and soft.

Main ingredient:
Berries, Cheese


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