- 185g butter
- 185g sugar
- 1 egg
- 1 egg yolk
- 335g flour, plain
- 1tsp baking powder
- 4 figs
- 1 orange
- 200g fresh raspberries(extra)
- 2tbsp sugar, extra
Note: You can use frozen instead of fresh raspberries. If fresh figs are not available, use the
same amount of dry figs: rehydrate them by simmering in orange juice for 5mins until they are
plumped up and soft.
Preheat the oven to 180C. Grease and line the 22сm form with baking paper. Cream the butter and
sugar in a bowl.
Add the egg and egg yolk, beat well. Add the baking powder to flour.
Sift the flour, add a pinch of salt. Mix in the flour and form the dough into a round shape. Chill for
Divide the dough in two and roll out one piece large enough to fit the base of the tin.
Cut figs in quarters, cover the base dough layer. Add raspberries.
Grate the orange, sprinkle the zest over the figs and berries. Roll out the remaining dough.
Fit the rolled out dough over the filling. Lightly brush the dough with water and sprinkle with sugar.
Bake for 30mins, 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. Leave in the form
for 10mins, and then cool in a wire rack.