Preheat the oven to 180˚C (160˚C fan) mark 4. Line a 30.5x23cm (12x9in) roasting tin with greaseproof paper.
Step 2
Using either a wooden spoon or an electric hand whisk, beat together the butter, sugar and vanilla extract until pale and fluffy. Add the eggs, little by little, adding 1tbsp flour each time if the mixture looks as if it's curdling. Stir in the milk.
Step 3
Sift together remaining flour and the baking powder, then fold into the mixture using a metal spoon - it should have a dropping consistency and fall easily off a spoon. If it's too thick, stir in an extra 1tbsp milk.
Step 4
Toss the figs, apples and cinnamon together in a bowl, then fold into the mixture.
Step 5
Spoon into the lined tin, level the surface and sprinkle the almonds on top. Bake for 35-40min or until golden and a skewer inserted into the middle comes out clean. If the cake browns too quickly, cover the top with foil to protect it.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
