Ripe summer fruits embedded in a hot cake with a cool coulis. Equally good made with halved apricots and blueberries.
Cream the butter with the sugar until light and fluffy. Mix in the eggs one at a time with the vanilla essence. Fold in the flour until well mixed. Spoon the mixture into the prepared tin and smooth level. Arrange the figs and the sliced nectarines in circles on the mixture. Sprinkle the demerara sugar over the top. Bake in the preheated oven until the cake is cooked and a wooden skewer comes o