Fig & Raspberry Teacake

Sometimes it's better to keep things simple. I can get in strange moods and come up with the most ridiculous baking experiments, which more often that not leave me with a messy kitchen and a Fail cake of some sort. Now and then I get fed up of doing the weird stuff and just want to whip together something easy but equally delicious.

This teacake is nothing special but was a good way to use up some of the random non-fresh fruit and leftover buttermilk I had sitting around in my larder. I had frozen raspberries and dried figs, which work really well together.

Obviously it would be even better if I had fresh raspberries and figs, but that wasn't possible at the time. You could replace these with any fruit of your choice, it's a basic but lovely light and buttery cake that's perfect for afternoon tea.

Fig & Raspberry Teacake
150g sugar
200g butter
225g plain flour
75g self-raising flour
1 tsp bicarbonate soda
2 eggs
300ml buttermilk (You can substitute this with regular milk and 1 tsp lemon juice if you can't get buttermilk)
2 tbsp brown sugar
1 tsp cinnamon
100g raspberries (fresh or frozen)
150g figs (dried or fresh, roughly chopped)

Preheat oven to 180 degrees C. Sift flours together in a medium bowl. Cream butter and sugar in a large mixing bowl with an electric mixer until it is light and fluffy. Add eggs one at a time, beating after each one until well combined. Mix buttermilk in and then fold flours into the mixture carefully.

In a small bowl, stir fruit, brown sugar and cinnamon together. Pour half the cake batter into a medium, round springform tin and then sprinkle the fruit mixture over the top. Cover with the rest of the batter. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Some of the fruit mixture may ooze out the sides depending on how close you placed it near the edge of the pan.

Stand for 5 minutes and then remove from tin and stand on a wire rack to cool further. When cooled, dust the top with icing sugar. Can be served on it's own or with cream.

PSSST! You can still vote for my pupcakes in the Creative Cupcake Competition on the RSPCA website! You can vote multiple times as long as you are in a new session on your browser ;) Click here to register your vote! Thanks so much to everyone who voted, I know I won't win but it's still fun heehee!