Summer fig & blueberry custard cake

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  • Bake a deliciously light cake for the perfect summer menu dessert

    Makes 12 slices

    500ml fresh vanilla custard
    450g blueberries, plus extra to serve
    310g unsalted butter, plus extra to grease tin
    310g golden caster sugar
    5 medium eggs
    310g plain flour
    2  tsp baking powder
    160ml milk
    5 tbsp demerara sugar
    12 ripe figs, sliced or quartered
    Crème fraîche, to serve

    1. Preheat the oven to gas mark 3/ 160°C/325°F. Grease a 20cm x 30cm rectangular cake tin with butter and line with non-stick baking parchment.
    2. Place the custard in a pan. Gently crush half the blueberries with the back of a fork and stir in.
    3. Beat the butter and caster sugar -together until light and fluffy. Add the eggs, beating thoroughly between each one. Sift in the flour and baking powder. Pour in the milk and gently fold together, adding the remaining blueberries.
    4. Spread half this mixture evenly into the tin, then pour the custard over it. Carefully spread the remainder of the cake mixture on top. Sprinkle with demerara sugar then bake for about 1 hour, until golden but still a bit wobbly in the centre.
    5. Allow the cake to cool in the tin before chilling for at least 4 hours, or ideally overnight. Cut into 12 rectangles and serve topped with the figs and more fresh blueberries, plus a dollop of crème fraîche.

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