Fresh Fig, Raspberry and Almond Cake
Fresh Fig, Raspberry and Almond Cake
Author: Gran
Recipe type: Cake
Cuisine: Baking
Prep time:
Cook time:
Total time:
Ingredients
- 2 cups (300 g) icing sugar
- ⅔ cup (100 g) self raising flour
- 2 cups almond meal
- 1 tablespoon finely grated orange rind
- 8 egg whites
- 185 g unsalted butter, melted
- 1 ½ tablespoons milk
- 200 g fresh raspberries
- 2 fresh figs, stems removed, cut lengthwise into 0.5 cm slices
- 1 ½ teaspoons demerara sugar
- Thick or clotted cream, to serve
Instructions
- Preheat oven to 180oC. Lightly grease a 23 cm round cake pan and line the base with a double thickness of baking paper to extend 2cm above sides.
- Sift icing sugar and flour into a large bowl. Stir in almond meal and orange rind until well combined. Place egg whites in a bowl and whisk lightly with a fork for a few seconds until egg white breaks down slightly. Add egg whites, melted butter and milk to almond mixture and stir until just combined. Fold through half the raspberries, being careful not to over-mix.
- Pour half the cake mixture into the prepared pan and scatter over half the remaining berries. Pour the remaining cake mixture over the berries. Arrange the sliced figs on top, pushing the slices into the cake mixture on a slight angle. Scatter over remaining berries, gently pressing them partly into the cake mix. Sprinkle evenly with sugar. Bake cake for about 1 hour and 15 minutes, or until a skewer inserted in the centre of the cake comes out clean. If cake is becoming too brown, cover loosely with foil. Leave the cake in the pan for 10 minutes before turning out onto a wire rack. Serve warm or cold, with cream.
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