recipe, baking recipe, cake recipe, Maggie Beer, cook

Abandon your cookbooks, this is the only cake you’ll ever want to eat.

One of my fave things to do as a child was bake my way through the weekend. The kitchen would end up a mess and my mother would always tell me I’d only be able to cook again if I cleaned up after myself. I’d apologize but somehow always find myself making the kitchen a mess agin the very next week. Since then a love of baking has turned to a love of cooking in general and has become extremely therapeutic for me.

So this weekend, I think I’ll head back into the kitchen and relive my childhood days with this Burnt Fig Jam and Almond Cake. Which is, without doubt, the best damn fig cake you’ll ever eat.


  • 1 1/2 cups self raising flour
  • 1/2 tspn cinnamon ground
  • 1/2 tspn nutmeg ground
  • 1/2 tspn cloves ground
  • 1/2 tspn allspice ground
  • 1 cup caster sugar
  • 1/2 cup unsalted butter softened
  • 1 cup fig jam, plus a little extra jam for spreading on the cake
  • 2 free range eggs
  • 1/2 cup milk
  • 1/2 tspn vanilla extract
  • 1/2 cup of almonds, roasted for 5 minutes at 180ºC then skins rubbed off
  • 1 cup crème fraîche
  • 4-6 fresh figs


1. Preheat the oven to 350F. Grease and flour an 8-inch round cake pan.

2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jam, eggs, milk, and vanilla extract until smooth. Follow by stirring in the almonds. Pour the batter into the prepared pan.

3. Bake at 30 – 40 minutes, until a wooden pick inserted near the centre comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan to cool completely on a wire rack.

4. When cool, cut the cake in half horizontally. Spread the bottom layer with the extra Burnt Fig Jam and top with crème fraiche. Replace the top layer of cake and finish with more crème fraiche and halved fresh figs.

Serves 12 – 16

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