Yoghurt Cake with Figs & Almonds


100g FAGE Total

200g unsalted butter

200g caster sugar, plus 1 tsp extra

3 large free-range eggs

180g ground almonds

100g plain flour

½ tsp salt Scraped seeds of ½ vanilla pod

1 tsp ground cinnamon

12 figs

  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Line the bottom and sides of a 24cm loose-based cake tin with baking paper.
  3. Beat the butter and sugar together with an electric mixer until pale and fluffy.
  4. Beat each egg separately, then, with the machine on medium speed, add them gradually, one at a time, to the bowl, adding another only once the previous egg is fully combined.
  5. Mix together the almonds, flour, salt, vanilla and cinnamon, and fold into the cake mixture. Mix until smooth, then fold in the yoghurt.
  6. Pour the cake mixture into the lined tin and level roughly with a palette knife or a spoon.
  7. Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the cake mixture.
  8. Bake for 15 minutes, then reduce the temperature to 170°C / 325°F / Gas Mark 3 and continue baking until it sets (about 40-45 minutes).
  9. Remove the cake from the oven and allow it to cool down before taking it out of the tin. Once cool, sprinkle with a teaspoon of caster sugar.
  10. You can eat the cake just as it is, but the addition of an extra dollop of FAGE Total yoghurt is my favourite way to enjoy it.