The first figs have just started to appear on the market stands, and I just can’t resist their call.
As a child, the only figs we ate were those growing in Grandma’s garden – small and pastel-green, with a bright red, sweet and jammy flesh. I remember them being ripe and ready in early September. She had so many that it was impossible to keep up, so we came up with all kinds of recipes to use them up. I liked them with yoghurt and honey, or simply oven-roasted, then topped with chopped almonds and a scoop of vanilla bean ice-cream. I loved fig jam, and fig jam crostata even more.
I have been living far from Grandma’s garden for a while now, but my passion for figs hasn’t faded a bit. I bought a good bagful at the market the other day, and after eating almost all of them as simple as they come, I had to get creative with those left behind, which were becoming a little too soft. I found this lovely cake recipe and it was perfect for what I had in mind and in my 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
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. Whisk egg whites using electric beaters until firm and fluffy. Gently fold into batter until combined.
Grease a 22cm/9-inch springform cake pan with butter. Pour mixture into the pan and arrange the fig slices on top. face up. Bake it in the oven for 50 minutes or until the top is browned. The cake will rise a lot but will decrease when removed from the oven. Let cool before serving.
Torta turca di yogurt e fichi
Ingredienti (per una teglia a cerniera di 22cm):
4 uova grandi codice 0
100 g di zucchero
3 cucchiai di farina 00 setacciata
350 ml di yogurt greco
il succo e la buccia grattugiata di 1/2 limone
1 1/2 cucchiaini di acqua di fiori d’arancio
Scaldate il forno a 180°C. Dividete i tuorli dagli albumi, lavorate a crema i tuorli con lo zucchero, aggiungete la farina, poi lo yogurt, la buccia e il succo di limone e l’acqua di fiori d’arancio. Montate gli albumi a neve e quando ben fermi trasferiteli nella terina col composto di yogurt. Incorporateli mischiando delicatamente con movimenti dal basso verso l’alto. Imburrate uno stampo di 22 cm e versateci il composto. Adagiate i fichi tagliati a metà con la parte di polpa visibile rivolta verso l’alto. Infornate per 50 minuti circa, fino a doratura. La torta si sgonfierà come un soufflé poco dopo che l’estrarrete dal forno, il che è normalissimo. Lasciate raffreddare, quindi sformare e servire con un velo di zucchero a velo.