When figs are in peak season, this creamy almond cake is perfect to bake. The Greek yogurt and almond meal give this cake a moist consistency and fine texture similar to a frangipane. Don’t worry if the figs sink slightly while they bake as their beautiful flavours will absorb into the cake.
- 5 fresh figs
- 100 g almond meal
- 130 g all purpose flour (sifted)
- 1 tsp baking powder
- 150 g caster sugar
- 120 g unsalted butter (at room temperature)
- Zest of 1 orange
- Juice of 1 orange
- 1 tsp vanilla essence
- 2 eggs
- 85 g Greek yogurt
- ¼ cup flaked almonds
- Icing sugar (for dusting)
- Extra Greek yogurt
- Extra fresh figs
- Preheat the oven to 180 degrees.
- Line the base of a 23 cm spring form cake tin.
- Cut the butter into rough cubes with a butter knife then place with the caster sugar in a large mixing bowl. Using electric beaters, beat on high speed until the butter and sugar is well combined with a light and fluffy consistency.
- Add the orange zest, vanilla essence and gradually beat in one egg at a time on low speed. Once combined beat in the orange juice. Turn off the beaters and stir in the yogurt.
- Gradually add the almond meal, baking powder and sifted flour by folding it in.
- Using a spatula, scrape out the cake batter from the bowl into the prepared baking tin, gently smooth out the batter on the top so it is even.
- Slice the figs into quarters and place them skin side down around the edge of the cake and 5 pieces in a star shape in the middle. Add the flaked almonds in-between the figs.
- Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Place on a cooling wire rack in the tin; remove from the spring form tin after 15-20 minutes.
- Once the cake has cooled down sprinkle over with a light dusting of icing sugar. Serve with a dollop of yogurt and extra fresh figs.
- Store in the fridge for up to 3-4 days.
Prep time: 15 mins
Cook time: 50 mins (plus cooling time)