Turkish Yogurt Cake with Figs

Turkish Yoghurt Cake with Figs - Valeria Necchio
Fig season is in full swing in Italy right now. I bought a good bagful at the market the other day, and after eating almost all of them I had to get creative with those left behind, which were becoming a little too soft.
I concocted this cake recipe with what I had in the fridge. The cake turned out as light and airy as a soufflé, and perfuming of orange blossom water. We all loved it; it felt just perfect for these last days of summer.


Turkish Yogurt Cake with Figs

4 large eggs, separated
100 g (1/2 cup) cane sugar
3 tablespoons all-purpose flour, sifted
350 ml (1 1/2 cups) full-fat Greek yoghurt
Grated zest + juice of 1/2 lemon
1 1/2 teaspoons orange blossom water
Butter, for greasing the pan
  4-6 fresh figs, halved
Icing sugar, for dusting the cake

Preheat the oven to 180C/375F. In a large bowl, beat the egg yolks with the sugar until creamy and light. Add the flour and mix until combined; then, stir in yoghurt, lemon zest and juice and orange blossom water. Beat the egg whites in a clean glass bowl using an electric egg beater until stiff peaks form. Gently fold into the batter until combined.

Grease a 22cm/9-inch springform cake pan with butter. Pour the batter into the pan and arrange the fig slices on top, face up. Bake the cake for 50 minutes, or until the top is golden brown and springy (it’ll look a lot like a souffle). The cake will rise a lot but will decrease when removed from the oven. Let it cool completely before dusting with icing sugar, slicing and serving.

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20 Comments

  1. Maria July 10, 2011

    I love fresh figs and can't resist them when they're right in season. This sounds delicious!

    Reply
  2. lollingabout July 20, 2011

    I've grown to love figs in recent years, and this sounds delicious! I wonder how well it'd work with plain coconut milk yogurt. We've got a dairy allergy in the house, so things can get tricky.

    Reply
  3. l'ho provataaaaa!
    FINE_DEL_MONDO

    Reply
  4. Michael October 25, 2011

    Hi Valeria! Just stopping by to say Hello! Your Fig Tart looks very delicious, I will have to give this one a try. Figs are one of my favorite fruits. By the way [BTW] I love your cake pan you baked the tart in! And I say this with everyone else, your photos are fantastic. Thanks for sharing all that you do. Michael

    Reply
  5. whilehewasout February 7, 2013

    Oh this cake looks so good! I'm not a huge fan of figs but I'm sure I could make an exception to try this one 🙂

    Reply
  6. Angele September 18, 2013

    Looks lovely! What sized pan did you use?

    Reply
    • Valeria September 19, 2013

      I think in in metric it was a 24cm round pan (non spring form, but I guess both would work).

      Reply
  7. Mademoiselle Isa May 28, 2014

    I've just put the batter in the oven. It already taste delicious. Really looking forward to the result <3 Thanks for the recipe and lovely pictures.

    Reply
  8. Anonymous October 11, 2014

    Made this today in a mini version (half the recipie) and this was a big hit! Thanks a lot!

    Reply
    • Valeria October 12, 2014

      that's great to hear – thanks for sharing! x

      Reply
  9. loved it March 31, 2016

    This came out great. I substituted yogurt for sour cream and lemon zest/juice for a tangerine. Added more dates, ground cardamoms, sprinkle of cinnamon and wow, looks exactly like the picture. Taste and texture is incredible, fluffy and fruity. Book marked for the future.

    Reply
    • Valeria April 3, 2016

      Thank you so much for your lovely feedback, I’m so glad it worked out for you, and your twist on it sounds fantastic! x

      Reply
  10. Mike August 26, 2016

    In Turkish cuisine would never use Greek yogurt.

    Reply
    • Valeria August 29, 2016

      Thank you, Mike. What would you suggest as a suitable substitute?

      Reply
  11. Gail Larson November 22, 2016

    I bought waaaaaaaayyyyyyy too much yogurt by mistake and just found your recipe. I didn’t have fresh figs here in the Pacific northwest but did have dried ones which I soaked in fresh orange juice. The cake is almost done. Thanks. It smells heavenly.

    Reply
  12. Valeria November 24, 2016

    Hi Gail – what a great idea! It’s the perfect twist that allows making it all year round. Hope you liked the outcome! x

    Reply
  13. Tiina March 5, 2017

    Wow! This is an awesome recipe!! So light and fluffy and flavorsome! Gorgeous hint of orange blossom, yet leaves room to taste the figs. Thank you!!!

    Reply
    • Valeria March 6, 2017

      So glad you liked it, Tiina! It’s an all-time favourite for me, too! x

      Reply
  14. Pollyanna Hayward March 8, 2017

    Hi, could I subistitue sugar for any other natural sweetner i.e honey or maple?

    Reply
    • Valeria March 8, 2017

      Hello Pollyanna, I think in this case, because the cake has such a delicate ratio of liquid and solid ingredients, that using a liquid sweetener and compensate with more flour might alter it. Truth to be told, I’ve never tried. I’d rather use raw cane sugar here. Hope this helps!

      Reply

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