Fig, blackberry and tahini cake recipe

Both figs with their gooey innards and plump blackberries are at their best around this time, and are just sweet enough to balance the nutty tahini.

Prep time: 35 minutes | Cooking time: 45 minutes

SERVES

eight

INGREDIENTS

For the cake

• 225g plain flour

• 1½ tsp baking powder

• Pinch of salt

• 200g unsalted butter

• 200g light brown sugar

• 1 tsp vanilla extract

• 60g tahini

• 3 eggs

• 50ml milk

For the topping

• 160g mascarpone

• 80g icing sugar

• 1 tsp vanilla extract

• 50ml double cream

For decorating

• 4–6 figs, quartered

• Handful of blackberries

• 1 tsp sesame seeds, lightly toasted

METHOD

1. Preheat the oven to 180C/160C fan/Gas 4. Grease a round 23cm cake pan and line with baking parchment.

2. To make the cake, sift together the flour, baking powder and salt into a small bowl and set aside. Using a stand mixer or electric whisk, cream together the butter, sugar and vanilla for five minutes, or until pale and creamy. Add the tahini and beat for one minute, or until combined. Add the eggs one at a time, beating well after each addition and scraping down the bowl every so often. With the mixer on low speed, pour in half of the flour, followed by the milk. Pour in the remainder of the flour and beat gently until combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is a deep golden brown on top and a toothpick inserted into the center comes out clean. Leave the cake to cool before removing from the pan.

3. To make the topping, add the mascarpone and icing sugar to a small bowl and mix by hand with a spatula or spoon until smooth. Stir in the vanilla extract and double cream to loosen it up before using an offset spatula to spread the mascarpone evenly on top of the cake.

4. To decorate, arrange the figs and blackberries in a crescent shape along one side of the cake. Finish with a sprinkle of sesame seeds.

Recipe from The New Way to Cake by Benjamina Ebuehi (Page Street Publishing, £16.99).