4 - 6 Fresh figs, depending on size
2 Cups icing sugar
1 Cup SR flour
250 gms almond meal
Zest and juice 1 orange
8 egg whites
180 gms butter
Dash of vanilla
1 - 2 Punnets raspberries (depending on how decadent you feel)
Handful of flaked almonds
Melt the butter and cool slightly.
Line the base and grease a 22cm springform tin.
Sift the icing sugar and flour into a bowl.
Stir in the almond meal and orange zest.
A dd the egg whites, butter, vanilla and orange juice. Stir gently until just combined.
Pour half of the mixture into the prepared tin and top with half the raspberries and figs.
A dd the remaining cake mixture and top with the figs and raspberries.
Sprinkle with the flaked almonds.
Bake at 160°C for approximately 1¼ - 1½ hours.
Great to make when fresh figs and raspberries are in season, from January to March.
However, other fruit can be substituted. Think fresh peaches in the summer and stewed rhubarb, poached apples or pears, with frozen raspberries, in the winter.
A 24 cm springform tin can be used, if this is all that is available but it will produce a slightly thinner cake. Remember the cake will need slightly less cooking time if this size is used.
The cake requires quite a long cooking time, as stated in the recipe. Towards the end of the cooking time, if the cake is browning too quickly, loosely cover it with foil.
Leave the cooked cake to cool in the tin for approximately ½ hour before removing the ring of the springform. I often leave it for a few hours.
The cake is best made one day before eating and keeps well for 2 to 3 days.
All this cake really desires as an accompaniment, is a delicious dollop of thick pure cream.
Perfect as a simple dessert after a reasonably light meal or for a high tea (Come to think of it, anytime really when there is a craving for a yummy sweet).