If you ever find yourself in the happy situation of having several large fresh figs and a bowl of raspberries, I strongly urge you to make a Fig and Raspberry Crumble Cake.
My neighbour has a large fig tree which has produced masses of exquisite figs this year and she kindly gave us a load. As there are only so many raw figs one can eat, I searched for a recipe and found this one from the fabulous cookery writer Diana Henry. I altered it only very slightly in that I used a little less sugar, used set Greek yoghurt instead of regular natural yoghurt, because that’s what I had, and omitted the flaked almonds (which should be sprinkled on top) only because I didn’t have any.
I did wait for 15 minutes for it to cool slightly before releasing it from the tin (as instructed) but the smell was so divine that I just had to cut a slice and try it while it was still warm from the oven. It looks quite stodgy and maybe even undercooked in the photo but it wasn’t – it was surprisingly light. (I didn’t eat all that by myself by the way.) This is Seriously Good Cake and it would also make a wonderful pudding.
As well as this cake, I also made two banana loaf cakes (recipe here) and a huge apple and blackberry pie – all in an effort to use up the fruit mountain that occurs at this time of year. I’m missing my sous chef, though, and she’ll be cross she missed a mega-baking day but we do have a big party to cook for soon, so there will be plenty more baking going on next week. Bang goes my waistline.
Good luck to any of you whose children collect A or AS level results today. My eldest took one AS level (these are exams taken half way through an A-level course; exams for his other two subjects are all at the end of the two years) and he’s off to school soon to collect the result. Fingers crossed.
Cheerio for now.