For this cake we use our T80 Resilience Blend flour, a light brown flour with fine bran particles milled from a blend of UK grown organic “chaos” wheat. The subtle flavour from the bran pairs nicely with brown sugar and late summer figs.

The flour is milled from a variety of populations, including Millers Choice and Torth y Tir, all farmed organically by a group of UK farmers (currently including Ampney Brook, Abbey Home Farm, Goodwood Estate, Lower Dean Farm, and Linley Estate). All the growers work to improve soil health and to support the environment through organic farming practices. 

Makes one 20cm cake

Ingredients

200g unsalted butter, room temperature and cut into cubes  

200g brown demerara sugar

4 medium eggs, beaten 

¼ tsp vanilla bean paste 

200g T80 Flour (organic Resilience Blend)

¼ tsp salt 

1.5 tsp baking powder

2 tbsp milk (optional)

5 figs, sliced into halves 

Crème fraiche to serve (optional)

Method 

Preheat your oven to 170°C. Grease or line a 20cm springform cake tin.

Beat the butter and sugar together using an electric hand whisk until light and fluffy. Gradually add the eggs, beating all the time, followed by the vanilla paste.

Blend your flour, salt and baking powder together with a hand whisk, so that the raising agent is evenly distributed. Add to the mixture and combine. Loosen with milk if the batter needs it.

Slice four of your figs in half and arrange them in circles on the base of the lined cake tin. Cut up the remaining fig and stir through the batter.

Spread the batter into the cake tin on top of the figs, and smooth over the top.

Bake for 40-50 minutes, or until a metal skewer inserted comes out clean. 

Leave it to settle in the tin for 10 minutes, then flip out upside down onto a plate, so that the figs are on the top.

You can either wait for it to cool or eat it while still warm from the oven. Serve with crème fraiche.