I love figs to bits, and one of the things I’ve been missing about home is having the freedom to go out in the yard and pick them at will. So when I went home to Veneto a few weeks ago, one of the first things was exactly that – picking figs eating them while still warm. I baked quite a lot of fig cakes, too, and the easy fig cake recipe below is the result of a few attempts.
Easy Fig Cake
zest of 1/2 lemon
125 g plain full fat yoghurt
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.