Fig Crumble Cake Recipe

Fig Crumble Cake Recipe

Fig Tumble aside Cake Recipe

By: The WellBeing Crew

Shock your internet site visitors and your tastebuds with this CORN THINS crumble cake.

Fig Crumble Cake Recipe


  • 300g contemporary figs, stalks eliminated, roughly chopped
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • Freshly ground gloomy pepper
  • Double thick cream or Greek yoghurt, to support
  • Cake
  • 110g butter, softened to room temperature
  • 150g coconut sugar
  • 2 eggs
  • 1 tsp vanilla-bean paste
  • 250g gluten-free easy flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp sea salt
  • 125mL buttermilk
  • CORN THINS® Tumble aside
  • 40g CORN THINS® Normal slices, roughly beaten
  • 2 tbsp brown sugar
  • 2 tbsp cool butter


  • Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
  • Combine the fig pieces, brown sugar and spices, season with a grind of gloomy pepper, toss to coat and allow to sit down down.
  • Beat collectively the butter and coconut sugar unless faded and fluffy. Add the eggs and vanilla-bean paste and beat unless blended.
  • Whisk collectively the flour, baking powder, bicarbonate of soda and salt. Add to the batter and beat unless exact blended, then add the buttermilk and beat unless blended.
  • Spoon half of the batter into the tantalizing tin. Gentle the flooring then scatter over half of of the fig combination. Spoon over the final batter, tender then high with the final figs.
  • To method the crumble, mix the broken CORN THINS® slices and brown sugar in a excessive-bustle blender or meals processor to a glorious crumb. Transfer to a bowl, add the butter and employ dapper fingers to rub the butter into the crumb unless the mix resembles terrifying sand. Sprinkle evenly over the cake then bake for 1 hour–1 hour 10 minutes, unless cooked within the centre.
  • Cleave the cake and support topped with the CORN THINS® crumble and cream or yoghurt.