Create one of Maggie Beer's delicious cake recipes yourself.


  • 1 1/2 cups self raising flour 

  • 1/2 tspn ground cinnamon

  • 1/2 tspn ground nutmeg

  • 1/2 tspn ground cloves

  • 1/2 tspn ground allspice

  • 1 cup caster sugar 

  • 1/2 cup softened unsalted butter

  • 1 cup Maggie Beer's burnt fig jam, plus a little extra jam for spreading on the cake

  • 2 free range eggs 

  • 1/2 cup milk 

  • 1/2 tspn 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 22cm 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 at 30 - 40 minutes, until a wooden pick inserted near the centre 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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 266kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 25g
  • Sodium 19mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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