Fig and Raspberry Cake

Prep time: 30 min

Bake time: 35 min

Ready in time: 4 hours (if making the icing all the way around version.)

Note: the key to getting this cake perfect is being extremely careful not to overmix the batter and to keep a close eye on it as it bakes so as to not overbake it by even a few minutes.

For the cake:

  • 200g dried figs, stems cut off and quartered
  • 200g butter at room temperature
  • 400g caster sugar
  • 2 tsp vanilla extract
  • 2 tsp imitation vanilla
  • 2 tbsp vanilla paste
  • 8 free range eggs at room temperature
  • 100ml light olive oil
  • 400g plain all-purpose white flour
  • 140g ground almonds
  • 1 tsp fine salt
  • 5 tsp baking powder
  • 360g plain, unsweetened yoghurt at room temperature
  • 250g fresh or frozen raspberries

 For the icing:

  • 300g butter at room temperature
  • 400g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp imitation vanilla
  • 2 tsp vanilla paste
  • 200g cream cheese (not light or spreadable) at room temperature

For the decorations:

  • 4 tbsp Fresh As raspberry powder
  • A selection of fresh flowers


First, soak the dried fig quarters in a bowl of warm water and set aside. Preheat the oven to 170 C on fan bake. Line 4x 22cm cake tins with baking paper. 

To make the cake, in the bowl of an electric mixer, cream butter, sugar and 3 types of vanilla until pale, light and fluffy.

Beat in eggs one by one, mixing well before adding the next. Next beat in the oil. In a bowl combine the flour, ground almonds, salt and baking powder. By hand, suing a silicone spatula, gently fold in half of the dry ingredients. Once mostly combined, fold in the remaining dry ingredients. Finally fold through the yoghurt, being extremely careful not to overmix. Evenly divide the batter between the 4 tins and spread out to the sides.

Drain the figs from the water and place on a paper towel to absorb any excess water. Evenly dot the raspberries and the soaked fig quarters in to the batter across the 4 tins and press down lightly.

Bake for approx 35 min. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for around 10 min in the pans before turning out onto a cooking rake.

Meanwhile make the icing. In the bowl of a stand mixer, cream the butter, vanillas and icing sugar until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth.

When the cakes are fully cooled, spread some icing onto one layer using an offset palette knife. Place the other layer on top of this and neatly ice the top. Repeat this until the 4 cake layers are stacked and iced. If you want to ice the cake all the way around the sides, apply a crumb coat and refrigerate for at least an hour. Once chilled, apply a final layer of icing and smooth it our as neatly as you can.

Using a fine mesh sieve, dust over the Fresh As raspberry powder. Try to get an even layer of it on the top of the cake, as well as on the sides of the cake (this part is a bit tricky as you have to tilt the cake on any angle).

Finally, decorate with fresh flowers if using.

Refrigerate in an airtight container for up to 3 days.