Figs.. this is something I cannot resist. To me, they are more moreish than a piece of cake.. so I certainly look forward to fig's season.
They are great on top of bruschetta, paired with cheese or added to cakes. If you have 20 minutes to spare you can give this fig and yogurt cake a go. I made it using only 3 tbsp of olive oil because you don't need more as yogurt gives cakes a lot of taste and a moist and soft consistency. I have added a touch of vanilla and orange essence to make it more perfumed.
It is an easy one really and you don't need to add too much sugar as figs are sweet anyway. Also, you don't need to make it gluten free if you don't want to, just use simple wheat or spelt flour if you prefer.
- Prep Time : 20 minutes
- Cook Time : 50 minutes
- Yield : 6
Whip the egg yolks with the sugar.
Add the yogurt, the olive oil, the orange and vanilla essence and the sifted flour. Whip the egg whites until firm and gently stir them into the mixture.
Line a round baking tin, measuring approx 25 cm or 10 inch, with parchment paper and pour the mixture on it.
Wash and slice the figs and place them on top of the mixture.
Sprinkle with a little more sugar and bake at 180 or 350F for approximately 50 minutes. You will need to cover the cake after about 25 minutes of cooking to avoid it getting too brown.
Let it cool down before removing it from the mold.
Serve with a sprinkle of vanilla powdered sugar.