6 tablespoons/ 85 grams butter, at room temperature, plus extra for greasing
1½ cups / 188 grams all-purpose flour
1½ teaspoons baking powder
½ teaspoon table salt
1 cup / 200 grams plus 2 tablespoons / 5 grams granulated sugar
1 large egg
½ cup/ 118 ml milk
1 teaspoon almond extract
2-4 figs cut into quarters, depending on taste
about 10 medium strawberries, halved (use a few more or less depending on taste)
Instructions
Preheat oven to 350°F /180°C.
Butter a 10-inch pie pan and set aside.
In a small bowl mix together the flour, baking powder, and salt.
In a large bowl using an electric mixer, beat the butter and 1 cup of sugar until pale and fluffy. This takes about 2-3 minutes.
Add the egg, milk, and almond extract to the butter mixture. Mix on medium speed until just combined.
Add the flour mixture to the butter mixture a little bit at a time (I did about ¼ cup at a time). Mix until just combined. It's ok if there are some lumps.
Pour the batter into your prepared pie plate.
Arrange figs skin side down and strawberries cut side down on top of batter. Arrange them in whatever way you think looks nice. Put them as close together as possible in a single layer. You might think you can't fit everything but you can definitely fit more than you think.
Sprinkle the remaining 2 tablespoons of sugar over the fruit.
Put the cake in the oven and bake cake for 10 minutes. Then reduce oven temperature to 325°F/160°C and bake for an additional 50-60 minutes or until the cake is golden brown and a toothpick comes out clean.
Let cool then cut and serve.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/08/23/fig-and-strawberry-cake/