By Tonia Buxton
When they are in season I use fresh figs, but if they’re not I use the soft organic ones instead.
Preheat the oven to 200°C/400°F/Gas Mark 6. Line the base and sides of a 24cm loose-bottomed cake tin with baking paper.
Beat the butter and sugar together with a hand-held electric mixer until pale and fluffy.
Beat each egg separately, then, with the machine on medium