Fig and Rapsberry Cake

Author: Megan

Recipe type: Dessert

Ingredients

Instructions

Preheat oven to 180oC. Cream the butter and sugar in a bowl until light and pale. Add the eggs and beat again. Sift the flour over the bowl and fold in with the baking powder and a pinch of salt. Chill for 15 minutes until firm enough to roll out.
Lightly grease a 23 cm spring-form tin. Divide the dough into two and roll out one piece large enough to fit the base of the tin. Cover with the figs, orange zest and raspberries. Roll out the remaining dough and fit it over the filling. Lightly brush the dough with water and sprinkle with sugar.
Bake for 30 minutes, or until the top and bottom of the cake is cooked. Poke a skewer into the cake to see if it is ready – there should be no wet cake mixture clinging to the skewer. Serve (slightly warm from the oven best) with cream or mascarpone.
Note: If fresh figs are not available, you can use the same amount of dried figs, but you need to rehydrate them first. Simmer them in orange juice for 5 minutes until they are plumped up and soft.