Although figs are no longer available in the market in this intense hot weather here and it has been a long time when I baked this lovely fig & almond cake a couple of months back. I somehow forgot to post the recipe for this delicious almond whole wheat cake made with a plenty of fresh figs. But I assure you that this recipe is worth bookmarking for whenever you get fresh figs available next. This is one delicious cake, you can’t stop yourself from reaching out for one more slice. Totally, because it’s made of all the good ingredients one can lay his or her hands on. One bite and you’ll be completely smitten, I bet that! I know that sounds like a hell lot of praise for a piece of cake. This could be because I am partial to no-frosting cakes. I don’t know why but I loath that heavy buttercream or fondant frosting that sits on top of a cake, covering for all the goof-ups in terms of blandness or sheer lack of character. I love such cakes that are simple in flavors and are full of good quality ingredients. And then you don’t need any of pretentiousness which probably a frosting could bring to the character of a good quality coffee cake for that matter. Pardon me, if I am going way too far about my cake eating preference. But this is what it is. And so is this cake, which could bring smile to anyone’s face, just as honest as the flavors are.
- 200 gm unsalted butter
- 150 gm caster sugar
- 3 eggs
- 180 gm ground almonds
- 80 gm whole wheat flour
- ½ tsp salt
- ½ tsp vanilla paste
- 100 gm Greek yoghurt, plus extra to serve
- 8-10 figs, plus extra to serve
- honey to drizzle
- Heat the oven to 200 C. Line the bottom and sides of a 9 inch springform cake tin with baking parchment.
- Put the butter and sugar in an electric mixer bowl, and use a beater to work them well until they turn light and pale. Beat the eggs lightly, adding them one at a time. Beat in the vanilla paste.
- Mix together the almonds, flour, salt and fold into the batter. Mix until the batter is smooth, then fold in the yogurt.
- Pour the batter into the lined tin. Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the batter.
- Bake for 15 minutes, then reduce the temperature to 170 C and bake for another 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and allow it to cool down. Serve with a drizzle of honey and some extra figs and greek yogurt.