Autumn’s arrival inspires a return to the comforts of cooking and baking. Personally my favourite season. Using the pick of the season’s best fruits I find hard to resist gloriously comforting recipes. Well, today’s Sticky Fig & Blackberry Cake is one of them and family favourite. Hope you will like it 😉
Prepare 10 minutes, plus cooling
Cook 40 minutes
175g butter, softened
175g golden caster sugar
4 eggs, beaten
175g self-raising flour
100g fresh blackberries, halved
200g fresh figs, stalks discarded, chopped, plus 1 whole fig
Preheat the oven to 180ºC, gas mark 4. Line a deep round tin with baking parchment paper. Place the butter in a large bowl with the sugar then, using an electric whisk, beat together until pale and fluffy.
Add the eggs a little at a time with a tablespoon of the flour after each addition, then fold in the remaining flour, until well mixed. Add the chopped figs and blackberries and mix gently until they are evenly distributed.
Spoon the cake mix into the tin. Trim the remaining fig and cut into thin slices, then carefully place onto the top of the cake. Bake in the preheated oven for 35-40 minutes until well risen and golden, and a skewer inserted in the center comes out clean.