Fig and cinnamon butter cake

1 egg

¾ cup sugar

¾ cup milk

1½ cups self raising flour

60g butter, melted

1 cup (or more) chopped figs – not chopped too finely

For the topping

30g melted butter, extra

Sugar and cinnamon to sprinkle over the top after baking – amount according to taste

Method

Grease an 18cm or 20cm round cake tin and line base with baking paper, grease over this.

Whisk egg and sugar together until well combined (just with a hand held whisk will do).

All at once add the milk, flour and melted butter and whisk until the mixture is smooth.  Fold in the figs with a metal spoon.

Transfer to the prepared tin and smooth out the top.

Bake in a moderate oven or air fryer (medium heat) for approximately 30 to 40 minutes, depending on size of tin.

When cooked, leave to stand in tin for 5 minutes, then turn out onto a wire rack, then invert right way up.  Immediately brush the top of the cake with melted butter and sprinkle with sugar and cinnamon.

HINT – the finely grated rind of one lemon or lime, even orange, is a really nice addition to the cake batter