Fig & raspberry crumble cake

Fig & raspberry crumble cake

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(6 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


Serves 8

Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat23g
  • saturates9g
  • carbs65g
  • sugars48g
  • fibre6g
  • protein10g
  • salt0.6g
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  • 100g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g golden caster sugar
  • 2 large eggs, lightly beaten
  • ½ tsp vanilla extract
  • 125g plain flour
  • 75g ground almonds (preferably freshly ground)
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g natural yogurt
  • 7 large figs
  • 175g raspberries
  • 30g flaked almonds
  • crème fraîche, to serve

For the crumble topping

  • 50g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 25g cold butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 35g soft light brown sugar


  1. Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.

  2. For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.

  3. Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.

  4. Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

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Comments, questions and tips

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14th Oct, 2016
Looks great and tastes good with creme fraiche; I thought it was not sweet enough. I made with blackberries from the garden which worked fine and dried figs. The cake was a little dry, not sure if due to the dried figs or cooked too long.
18th Sep, 2016
Really enjoyed making (and eating) this. Definitely plan to make it again before the figs go out of season. It was really easy to make and with one exception I followed the recipe exactly. I forgot to buy yogurt so used 75g of buttermilk instead and it worked great.
Aga girl
18th Sep, 2016
This is a very good cake. Yummy warm from the oven with creme fraiche and very tasty the next day for an autumn picnic!
18th Sep, 2016
I provided this as the desert for a friend's dinner and everyone loved it, including me! It was just right and so easy to make. I'd serve it again, 8/10
76trombones's picture
19th Sep, 2016
Does anyone know if this cake will freeze?
goodfoodteam's picture
29th Sep, 2016
Thanks for your question. We do not suggest freezing this for best results. All our freezable recipes have a star above the nutritional information. Hope this helps for future reference.
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