Fig raspberry crumble cake
Ingredients
- 100g butter, softened, plus extra for greasing
- 150g golden caster sugar
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
- 125g plain flour
- 75g ground almonds (preferably freshly ground)
- 1 tsp baking powder
- 100g natural yogurt
- 7 large figs
- 175g raspberries
- 30g flaked almonds
- crème fraîche, to serve
- 50g flour
- 25g cold butter, cut into cubes
- 35g soft light brown sugar
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