Bakemaster Springform Cake Pan - Twin Pack
I use springform pans all the time and have since I first started baking in my Mum’s kitchen. Not all springform pans are created equal though. Sometimes they’re flimsy and nothing like watertight.When I received my Bakemaster Non-Stick twin pack, the first thing I noticed was how well made and sturdy the pans were. The pans are made from heavy-duty carbon steel with a double layered nonstick coating. Bakemaster has so much confidence in their products their tins come with a 20-year guarantee against manufacturing faults and a 5-year guarantee on non-stick coating. Although I hand washed the tin, it is dishwasher safe.
There are 2 pans in the twin pack set, a 20cm and a 23cm pan, the 2 most popular sized baking tins. For this recipe, I used the 20cm tin but I have plans to make a savoury pie in the larger tin.
Here’s the recipe for you, for a fresh fig and almond crumble cake featuring the Bakemaster 20cm non-stick springform pan. This is a really versatile recipe. I’ve made the cake topped with plums, nectarines, apricots, raspberries, blueberries and now figs and each variation has been equally delicious. If you don’t feel like making the crumble topping, the cake is just as delicious adorned.
For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Fresh Fig and Almond Crumble Cake - makes a 20cm cake
Cake
- 6 – 8 figs quartered
- 1 tbs caster sugar
- 150g unsalted butter, softened
- 150g (⅔ cup) caster sugar
- 1 tsp finely grated orange rind
- 2 eggs at room temperature
- 1 cup self-raising flour
- ½ tsp baking powder
- pinch salt
- ½ cup ground almonds
- 100mls milk
- Crumble Topping
- 30 grams (1 oz) cold unsalted butter cut into small chunks
- ¼ cup (55 gm) brown sugar
- ¼ cup (35 gm) plain flour
- pinch salt
- ½ cup flaked almonds
Crumble Topping
Combine the butter, brown sugar, flour, and salt in a small food processor and pulse until just combined. Tip into a bowl and mix in the flaked almonds. You can mix this by hand in a small bowl using your fingertips to rub the butter into the flour and sugar. Place the crumble topping in a small bowl and refrigerate while making the cake.
Method
Preheat the oven to 180°C. Grease and flour a 20cm round cake tin and line the base with baking paper.
Quarter the figs and generously sprinkle with sugar. Set to one side while you make the cake batter. Cream the butter, sugar and orange rind together until pale and fluffy. Stir in the eggs one at a time, beating after each addition. Sift the flour with the baking powder and a pinch of salt into a small bowl then stir in the ground almonds. Add the flour mixture in batches to the batter alternating with the milk until you have a nice smooth batter. Spoon the batter into the prepared tin and smooth with a knife before topping with the figs, pressing them into the mixture a little.
Scatter the crumble over the top of the cake batter and bake in the oven for 40-45 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then turn out onto a rack to cool completely. Sprinkle with icing sugar just before serving.
Go ahead, and try this recipe! And once you are done making this cake, try making a Tasty Homemade Fruit Minced Star Bread.
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