It’s an unfussy cake. It’s not too sweet and it’s very light due to the lack of butter or oil. It makes for a lovely breakfast or afternoon snack.
Easy Fig Cake
zest of 1/2 lemon
125 g plain full fat yoghurt
8 figs, cut into four parts
Preheat the oven to 180°C. In a large bowl, whisk yolks with sugar until you get a frothy mixture. Stir in the flour mixed with the baking powder. Add yoghurt and milk and then the vanilla and lemon zest and stir to combine.
In a small bowl, beat egg whites until firm peaks form. Fold them through with gentle movements from the bottom to the top.
Pour the batter into a greased 23cm springform pan. Arrange the figs on the survace in a spiral form. Bake the cake for 40 to 45 minutes or until cooked through (test with a skewer).
Remove from the oven and allow it to cool for 15 minutes before freeing the springform. Leave to cool completely before dusting with icing sugar and slicing.