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
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.