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.
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).