Sticky Fig & Blackberry Cake


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

Serves 9


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.




  • Rachel Evans


    Looks yummy! I’ve never tried figs!

    • Leky83

      Wow! They are delicious!

  • Rachael


    Oh this looks delicious – definitely bake off worthy. I’ve never cooked or baked with fish before!

    • Leky83

      Thanks Rachel.

  • Tracey Kifford


    That looks yummy! I have lots of blackberries in my freezer that I picked recently, and my tree is LOADED with figs that need picking. I am definitely going to try this!

    • Leky83

      That is great. Thanks Tracey.

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