Fig and raspberry crumble cake

• unsalted butter↗100g g

  softened, plus extra for greasing

• golden sugar↗150g g
• large eggs↗2

  lightly beaten

• vanilla extract↗½ tsp tsp
• plain flour↗125g g
• ground almond↗75g g

  (preferably freshly ground)

• baking powder↗1 tsp tsp
• natural yogurt↗100g g
• large figs↗7
• raspberries↗175g g
• almond flakes↗30g g
• crème fraîche↗

  for serving

• flour↗50g g
• cold butter25g g

  cut into cubes

• soft light‑brown sugar↗35g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Grease and line the bottom of a 20 cm (removable) cake tin. Prepare the crumble by rubbing flour and butter together with your fingers until you obtain a crumbly mixture. Add the sugar and mix.

2. 2

   For the batter, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Sift the flour and add the ground almonds and baking powder. Fold in 1 large tablespoon of the flour mixture into the batter, then add the rest, alternating with the yogurt.

3. 3

   Trim the stems of the figs. Cut four figs in half, slice the rest. Add the sliced figs and one third of the raspberries to the batter, then pour it into the prepared tin. Arrange the halved figs on top and sprinkle with half of the remaining raspberries. Sprinkle the crumble, then the rest of the raspberries, then the almond flakes.

4. 4

   Bake in the oven for 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean (check after 1 hour). Leave in the tin for about 15 minutes, then gently run a spatula around the edge, carefully release the rim, remove the base and parchment, and transfer the cake to a serving plate. Serve with crème fraîche.