Fig, yoghurt and almond cake

dessert · ⏱ 60 min · 8 portions · 45.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/633/fig-yoghurt-and-almond-cake/