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Farmhouse News

The Australian fig season is always too short for devotees of this seductive fruit, and lasts for just a few fleeting months from mid-late summer to mid-autumn. Soft and delicate, figs are easy to damage and ferment quickly, so when buying figs it’s best to eat or use them the same day. 


1 1/2 cups self-raising flour

1/2 tsp cinnamon ground

1/2 tsp nutmeg ground

1/2 tsp clove ground

1/2 tsp allspice ground

1 cup caster sugar

1/2 cup unsalted butter, softened

1 cup Burnt Fig Jam, plus a little extra jam for spreading on the cake

2 free range eggs

1/2 cup milk

1/2 tsp vanilla extract

1/2 cup almonds, roasted for 5 minutes at 180ºC then skins rubbed off

1 cup crème fraîche

4-6 fresh figs



1.Preheat the oven to 180ºC. Grease and flour a 22 cm 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. Stir in the almonds. Pour the batter into the prepared pan.

3.Bake for 30-40 minutes, until a wooden pick inserted near the center 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.

Recipe kindly provided by Maggie Beer