I am inundated with figs at this time of year, as my in-law’s trees produce an abundance of fruit.
Sadly, I’m actually not the biggest fan of figs. I want to like them, I do! They’re so beautiful and ripe. But to me, it’s the texture. Like okra.
So, instead of slurping them down fresh, I am *forced* to bake sweets with them.
This is a lovely cake that is delicious served warm with a dollop of cream, or cold with a cuppa in the late afternoon. Being coeliac, I have of course used gluten free flour (Well & Good’s SR flour mix), but you can substitute regular flour here also.
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
3/4 cup coconut sugar (or 1/2 cup raw sugar)
2 cups thick Greek yoghurt
1/4 cup butter – melted and cooled
2 tsp vanilla extract
4 to 6 fresh, ripe figs – sliced
1/2 cup slivered almonds
Coconut or raw sugar for sprinkling.
Pre heat the oven to 190 degrees. Line a square 20cm cake tin with removable base.
Mix together flour, salt, cardamom, cinnamon and the sugar.
In a separate bowl, combine the eggs, butter, yoghurt and vanilla.
Add the wet ingredients to the dry and mix until combined. Don’t be alarmed at the thickness of the mix.
Spread the mix into the prepared tin and top with fresh figs.
Sprinkle the almonds over the top and press slightly.
Dust with as much extra sugar as you have the taste for.
Bake for around 40-50 minutes or until the cake is cooked in the centre.
Allow to cool, then slice into wedges. Store in an airtight container in the fridge for up to 3 days.