Fig cake
- 600g fresh figs
- 3 eggs
- 170g white sugar
- 80g brown sugar, plus extra to sprinkle in the bottom of the cake pan
- 180g unsalted butter, melted plus extra to grease baking pan
- 200g Greek-style yoghurt, vanilla flavour (alternatively, use plain Greek yoghurt)
- 240g 00 flour, plus 1 tablespoon to grease baking pan (alternatively use plain, all-purpose flour) – see note in step 5
- Juice of 1 lemon
- 16g Italian baking powder (such as Lievito Bertolini)
- 1 pinch salt
Requires: 9-inch round baking pan
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Ideally use a 9 inch round Anodized Aluminum cake pan – see tip. Grease cake pan by lightly buttering the base and sides with margarine or butter. Add a heaped tablespoon of 00 flour, then turn and shake the pan to coat the butter in flour on the sides of the baking pan.
Tip: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker.
Peel the figs and slice into 1cm thick rounds. Sprinkle a few teaspoons of brown sugar to cover the base of the greased baking pan. Arrange the nicest looking fig slices 1 cm apart to cover the base of the cake pan over the brown sugar. Set aside the remaining fig slices.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the white and brown sugar, one tablespoon at a time, beating well after each addition.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the Greek yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
