The first figs have just started to appear on the market stands. Sweet and ripe, they wave from their little baskets at me passing by, and I just can’t resist their call.
As a child, the only figs we ate were grandma’s figs – those growing on her tree. I remember them being ripe and ready in early September. They were small and pale green on the outside, but very red and pulpy inside, and as sweet and jammy as they get.
She had so many that it was impossible for us to eat them all before they turned too ripe, so we came up with all kind of recipes to consume them. I liked them with yogurt and honey, or simply baked with some nuts and a scoop of vanilla bean ice-cream. We also made a lot of jams. It was the most summery thing ever.
I live far from grandma 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 do something with those left behind, which were becoming a little too soft.
I found this recipe and it was perfect for what I had in mind and in my fridge. The cake turned out light and fluffy like a soufflé – perfect for the last days of summer.
Turkish Yogurt Cake with Figs
4 large eggs, separated
1/2 cup cane sugar
3 tablespoons all-purpose flour, sifted
1 1/2 cups Greek yogurt (half full fat, half 0% fat)
grated zest + juice of 1/2 lemon
1 1/2 teaspoons orange blossom water
4 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. Add the yogurt, lemon zest and juice and mix until combined. Add orange blossom water. Whisk egg whites using electric beaters until firm and fluffy Gently fold into yogurt mixture until combined, from the bottom to the top, using a spatula.
Grease a 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
1/2 tazza di zucchero
3 cucchiai di farina 00 setacciata
375 ml di yogurt greco (per metà intero e metà 0% di grassi)
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.