
This recipe first appeared in Food magazine issue 60.
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Ingredients
Method
1.Preheat the oven to 170ºC. Line a 23cm square cake tin. Using an electric beater, cream the butter and sugar, then add the eggs, one at a time, and beat well.
2.Add the vanilla essence and stir in the crème fraiche.
3.Sift together the flours and fold them into the creamed mixture.
4.Spoon half the cake mixture into the base of the tin; arrange half the apple and fig slices on top. Smooth the remaining cake mixture over the fruit, then decorate with the remaining fruit pieces.
5.Combine the sugar and cinnamon and sprinkle the mixture over the top of the fruit pieces.
6.Bake for 35-40 minutes in the preheated oven until golden and a skewer inserted in the middle is removed cleanly. Serve warm with whipped cream.
Note
- Serves 8-10.