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Grape & Fig Cake
SERVES: 8 • TOTAL TIME: 1 HOUR 25 MINUTES
Ingredients:
125g butter, roughly chopped and softened
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
1 1⁄2 cups self-raising flour, sifted
3 plump ripe figs, thickly sliced
250g seedless grapes, stems removed
2 tbs demerara sugar
Ice-cream or whipped cream, to serve
Directions:
Preheat oven to 160°C/140°C fan-forced. Line the base and sides of a 22-centimetre (base) round spring-form cake pan with baking paper.
Using an electric mixer, beat butter, caster sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition.
Fold in flour and spoon mixture into pan. Arrange figs and half the grapes on top. Sprinkle with demerara sugar. Bake for 1 hour until golden and cooked through when tested with a skewer. Cool in pan for 10 minutes, then transfer to a wire rack to cool. Decorate with remaining grapes, slice and serve with ice-cream or whipped cream.