Rustic Fig and Yoghurt Cake

A delicious, healthy yoghurt fig cake that's perfect for family and guests and is adaptable to any seasonal fruit. The cake comes together in one bowl and is loaded with chopped figs. Mildly sweetened yoghurt frosting and freshly cut figs add an elegant touch while the drizzles of honey all over the cake, imparting a rich, natural sweetness, depth and complexity to the cake's flavour profile. Yoghurt needs to be strained at least overnight, so plan ahead.

	Yoghurt Frosting
365 g White spelt flour, sifted 1 tbsp Baking powder 1 pinch of salt 250 g Ripe but firm fresh figs, coarsely chopped, plus extra, cut into wedges, to serve 120 g Xylitol or raw caster sugar 1 tsp Vanilla bean paste 2 Large eggs, at room temperature, lightly beaten 300 g Plain Greek-style yoghurt 125 g Unsalted butter, melted 70 g Almonds, blanched and slivered Runny honey, to drizzle Mint leaves, to garnish	700 g Plain Greek-style yoghurt 2 tbsp Icing sugar, sifted 1 tsp Vanilla bean paste

Yoghurt Frosting

365 g White spelt flour, sifted
1 tbsp Baking powder
1 pinch of salt
250 g Ripe but firm fresh figs, coarsely chopped, plus extra, cut into wedges, to serve
120 g Xylitol or raw caster sugar
1 tsp Vanilla bean paste
2 Large eggs, at room temperature, lightly beaten
300 g Plain Greek-style yoghurt
125 g Unsalted butter, melted
70 g Almonds, blanched and slivered
Runny honey, to drizzle
Mint leaves, to garnish

700 g Plain Greek-style yoghurt
2 tbsp Icing sugar, sifted
1 tsp Vanilla bean paste

For frosting, place yoghurt in a piece of cheesecloth, bring edges up and place it in a sieve over a pitcher or a large bowl. Refrigerate overnight, so it gives you a dense, creamy, and spreadable strained yoghurt. Reserve the liquid whey in smoothies, baking, or soups.
Preheat oven to 180C/350F. Grease base and side of a 24cm springform pan and line with baking paper.
Place flour in a large mixing bowl with chopped figs, xylitol or caster sugar, vanilla, eggs, yoghurt and melted butter. Stir until just combined. Spoon mixture into prepared pan, smooth surface with a spatula and sprinkle with almonds.
Bake for 55-65 minutes, until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes, then transfer cake to a wire rack to cool.
Meanwhile, to finish frosting, place strained yoghurt in a large bowl with the icing sugar and vanilla and whisk to combine. Refrigerate until ready to use.
To serve, top cake with frosting and extra fig wedges and drizzle with honey. Garnish with the mint leaves.

21 comments:

EricaSta 12/9/26 13:08: It looks very delicious.
Laura. M 12/9/26 13:14: Me encantan los higos. Gracias
Buen sábado.
Un abrazo.
DEZMOND 12/9/26 15:09: Those blue figs are so gorgeous, even when we can find figs here, which is never, they are green. Plus I want to steal that brown plate of yours, I have a soft spot for brown plates and cups.
Brian's Home Blog 12/9/26 15:15: That sure is beautiful and it looks so delicious!
Anonymous 12/9/26 15:23: Yummy-Christine cmlk79.blogspot.com
Maminek kulinarny 12/9/26 15:37: A real treat!
The cake looks beautiful. It’s a shame you can’t help yourself to a slice from the photo :)
All the best!
2pots2cook 12/9/26 16:16: Our favourite fruit. Fantastico!
Anne in the kitchen 12/9/26 16:26: That is one beautiful cake that is definitely company worthy.
Tom 12/9/26 17:24: ...is it fig time again?
DeniseinVA 12/9/26 17:59: It looks very pretty and I bet it tastes great. Thank you Angie :)
eileeninmd 12/9/26 18:53: Hello Angie,
Your cake looks delicious, I would like to try those figs.
Take care, have a great day and a happy weekend!
Bill 12/9/26 19:00: The cake looks nice and tasty.
David M. Gascoigne, 12/9/26 20:13: Looks really delicious, Angie. Blogger is playing games again and I am not being notified of your new posts. I hope the problem will be fixed soon, but it is already four days ago that it started.
Cooking Julia 12/9/26 23:43: This is a wonderful cake Angie, I love the topping with cream and figs!
J.P. Alexander 13/9/26 00:50: Gracias por la receta. Te mando un beso.
Balvinder 13/9/26 03:58: So good! I can eat even without figs.
Anonymous 13/9/26 04:52: Angie, this looks amazing. The perfect cake to share with friends.
Ruby Rose and the Big Little Angels 3 13/9/26 07:48: It sounds interesting. I wish I could taste it.
Lola Martínez 13/9/26 10:49: Este pastel es muy parecido a uno que también preparo, por eso sé que está buenísimo.
Margaret D 13/9/26 12:17: That does look very nice Angie and I bet it tastes good too.
Judee 13/9/26 14:14: Looks beautiful like a work of art and sounds really delicious.