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
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- Line the bottom and sides of a 24cm loose-based cake tin with baking paper.
- Beat the butter and sugar together with an electric mixer until pale and fluffy.
- 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.
- Mix together the almonds, flour, salt, vanilla and cinnamon, and fold into the cake mixture. Mix until smooth, then fold in the yoghurt.
- Pour the cake mixture into the lined tin and level roughly with a palette knife or a spoon.
- Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the cake mixture.
- 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).
- 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.
- 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.