Fig crumble cake



110g/14oz butter or vegan sunflower spread, cut into small pieces

225g/8oz no-soak dried figs (or you can use dates if you prefer)

3 tablespoons apple juice

225g/8oz self-raising flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Grated zest of 1 lemon

140g/5oz light brown sugar


Preheat the oven to 190C/375F/Gas mark 5. Grease a spring release cake tin of about 17.5 cm /7inch in diameter. Line the base with greaseproof paper.


Slice the figs and soak them in the apple juice in a bowl. Leave for half an hour.


Sift the flour into a mixing bowl, with the baking powder, cinnamon, ginger, and lemon zest.


Rub the butter into the mixture until it resembles small pieces. Stir in the 110g/4oz of the sugar with the fruit and juice. Stir until it makes a rough mixture.


Spoon it into the cake tin, and sprinkle the remaining brown sugar over the top. Bake in a pre-heated oven for 1-1 ¼ hours until the cake is golden brown and a skewer inserted into it comes out clean. Cool slightly before turning it out onto a wire rack.


Cut and serve when cooled.



Inspired by Leith’s Vegetarian Bible

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