Servings
8
Prep time
Cook time
Recipe
GF, V
Ingredients
- 300g fresh figs, stalks removed, roughly chopped
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- Freshly ground black pepper
- Double thick cream or Greek yoghurt, to serve
- Cake
- 110g butter, softened to room temperature
- 150g coconut sugar
- 2 eggs
- 1 tsp vanilla-bean paste
- 250g gluten-free plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp sea salt
- 125mL buttermilk
- CORN THINS® Crumble
- 40g CORN THINS® Original slices, roughly crushed
- 2 tbsp brown sugar
- 2 tbsp cold butter
Method
- Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
- Combine the fig pieces, brown sugar and spices, season with a grind of black pepper, toss to coat and allow to sit.
- Beat together the butter and coconut sugar until pale and fluffy. Add the eggs and vanilla-bean paste and beat until combined.
- Whisk together the flour, baking powder, bicarbonate of soda and salt. Add to the batter and beat until just combined, then add the buttermilk and beat until combined.
- Spoon half the batter into the prepared tin. Smooth the surface then scatter over half of the fig mixture. Spoon over the remaining batter, smooth then top with the remaining figs.
- To make the crumble, combine the broken CORN THINS® slices and brown sugar in a high-speed blender or food processor to a fine crumb. Transfer to a bowl, add the butter and use clean fingers to rub the butter into the crumb until the mixture resembles coarse sand. Sprinkle evenly over the cake then bake for 1 hour–1 hour 10 mins, until cooked in the centre.
- Slice the cake and serve topped with the CORN THINS® crumble and cream or yoghurt.
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