Fig and Yoghurt Cake

Fig and Yoghurt Cake (2)

My fig tree is the tree that just keeps on giving, as a result, I have an abundance of figs. I found this recipe on http://www.hungrycouplenyc.com. I’ve made yoghurt cakes before and they always make me feel that I’m being ‘healthy’. The loaf shape also helps with this fantasy, as I feel like I’m eating bread rather than cake. This cake is so moist and so fragrant it goes down a treat for afternoon tea.

Fig and Yoghurt Cake

Ingredients (Makes 8-10 servings)
2 large eggs
200g caster sugar
115g unsalted butter, at room temperature
1 teaspoon vanilla extract
200g Greek style yoghurt
Zest of 1 lemon
240g plain flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon

pinch of ground ginger
3 fresh figs, quartered

 

       Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. 

       Beat in the butter, vanilla, lemon zest and yoghurt until all the ingredients are combined.

       In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon.

       Slowly stir the dry ingredients into the wet until all the flour is incorporated.

       Butter and flour a loaf tin (add baking parchment for easy removal) and pour in the batter.

       Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. 

       Bake in a pre-heated oven 180°C fan/ 200°C/ Gas 6 for approximately 50 minutes or until a toothpick comes out clean. 

       Allow to cool and then dust with icing sugar before serving (optional). 

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