Fig and Apple Cake

Method

1 Preheat the oven to 180˚C (160˚C fan) mark 4. Line a 30.5x23cm (12x9in) roasting tin with greaseproof paper.
2 Using either a wooden spoon or an electric hand whisk, beat together the butter, sugar and vanilla extract until pale and fluffy. Add the eggs, little by little, adding 1tbsp flour each time if the mixture looks as if it's curdling. Stir in the milk.
3 Sift together remaining flour and the baking powder, then fold into the mixture using a metal spoon - it should have a dropping consistency and fall easily off a spoon. If it's too thick, stir in an extra 1tbsp milk.
4 Toss the figs, apples and cinnamon together in a bowl, then fold into the mixture.
5 Spoon into the lined tin, level the surface and sprinkle the almonds on top. Bake for 35-40min or until golden and a skewer inserted into the middle comes out clean. If the cake browns too quickly, cover the top with foil to protect it.