Fig & grape cake

Prep 25 mins | Cook 1 hr | Serves 8

125g butter, roughly chopped and softened
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
112 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

Step 1 Preheat oven to 160°C/140°C fan-forced. Line the base and sides of a 22cm (base) round spring-form cake pan with baking paper.

Step 2 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.

Step 3 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.

Good for you ... Figs

A source of dietary fibre which helps with normal laxation. The fibre is concentrated in the fig seeds.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.