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Fig, yoghurt and almond cake

Soft almond sponge with a creamy yoghurt swirl and juicy figs
Sweet vanilla warmth, tender crumb, lightly spiced finish
Bake it once and slice a cake that looks as good as it tastes

dessert ⏱ 60 min 420 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Fig, yoghurt and almond cake
v6 · rb0e705f985 20260727Z1751 3 pieces egg 100 g yoghurt 18 pieces fig 3 tbsp sugar 6 tbsp wine yoghurt to taste 🔥 preheat the oven to 200°C line the bottom and sides of a 24cm loose-based cake tin with baking parchment cream the butter and caster sugar until light and pale 🌀 beat eggs lightly, then add gradually to the mixer 🌀 mix almonds, flour, salt, vanilla seeds, and star anise 🌀 fold the dry mix into the batter until smooth 🌀 fold in the yoghurt pour the batter into the lined tin and level roughly 🔪 cut the figs into wedges and arrange them in circles on top, slightly immersed in the batter 🔥 ⏱ 15 min bake at 200°C 🍳 ⏱ 40-45 min reduce to 170°C and continue baking until it sets longer ⏳ cool the cake down before taking it out of the tin and sprinkling with a teaspoon of caster sugar 🍳 caramelise caster sugar in a saucepan on high heat until it starts to caramelise 🍳 carefully add the wine and return to heat to let the caramel dissolve 🍳 warm the fig quarters in the syrup until just heated through divide the baked cake into portions 🔪 spoon a generous dollop of Greek yoghurt over each slice of cake 🍳 top each slice with warm figs and their juice Fig Yoghurt Almond Cake 🎉 200 g butter 200 g sugar 180 g almond 100 g flour ½ tsp salt 0.5 pieces vanilla 1 tsp star anise butter, sugar yoghurt 12 pieces fig sugar yoghurt 5.99 pieces
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Preparation steps

  1. preheat the oven to 200°C
  2. line the bottom and sides of a 24cm loose-based cake tin with baking parchment
  3. cream the butter and caster sugar until light and pale
  4. beat eggs lightly, then add gradually to the mixer
  5. mix almonds, flour, salt, vanilla seeds, and star anise
  6. fold the dry mix into the batter until smooth
  7. fold in the yoghurt
  8. pour the batter into the lined tin and level roughly
  9. cut the figs into wedges and arrange them in circles on top, slightly immersed in the batter
  10. bake for 15 minutes at 200°C
  11. reduce to 170°C and continue baking until it sets for 40-45 minutes longer
  12. cool the cake down before taking it out of the tin and sprinkling with a teaspoon of caster sugar
  13. caramelise caster sugar in a saucepan on high heat until it starts to caramelise
  14. carefully add the wine and return to heat to let the caramel dissolve
  15. warm the fig quarters in the syrup until just heated through
  16. divide the baked cake into portions
  17. spoon a generous dollop of Greek yoghurt over each slice of cake
  18. top each slice with warm figs and their juice

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