• 150g butter, room temp
  • 120g golden caster sugar
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 20g desiccated coconut
  • 20g ground almonds
  • 150g plain flour
  • 2 tsp of baking powder
  • 100ml milk
  • 20g flaked almonds
  • 10 - 12 ripe figs
  • Zest of 1 orange
  • For the meringue:
  • 4 egg whites
  • Pinch of fine Salt
  • 200g caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice


  1. Preheat the oven to 180 C.
  2. Grease and line 25cm round cake tin.
  3. In a stand mixer, beat together the butter and sugar until light and fluffly. Next add the vanilla essence and each of the egg yolks, beating between each. In a bowl, mix together the flour, ground almonds, desiccated coconut and baking powder. Add this, plus the milk to your butter and egg mix and beat until just incorporated.
  4. Spoon the batter into the tin and smooth off the top, bake in the oven for 20 - 30 minutes until golden brown.
  5. Slice the figs into 6ths. Once the cake is cooked, remove from the oven and lay the figs in a layer of circles on top. To this zest over the orange.
  6. Turn the oven up to 200C.
  7. Next make the meringue. In your stand mixer beat together the egg whites and a pinch of salt until the reach soft peaks, then slowly add the caster sugar and spoonful at a time allowing it to be incorporated between each addition. Once all the sugar has been added turn the beaters up and mix for another few minutes. You want a glossy and smooth meringue, and if you take a small amount on your finger and rub between your finger and thumb you should feel no grains of sugar anymore. If you still feel some, continue to mix for a bit longer. Finally add the vanilla bean paste and vinegar and combine.
  8. Pile the whole mixture over your fig layer and create peaks on the surface with the back of your spoon. Finally sprinkle over the almonds. Bake in the oven for 30 minutes until the meringue has puffed up and formed a golden crust.
  9. Allow the cake to cool in the tin before removing and serving.