Whole Wheat Cake with Figs and Walnuts

Recipe made traditionally and also with the Thermomix

Here come the figs and with them delicious and healthy sweets.
To do this, I prefer to use whole wheat and oat flour, but if you like, you can also make this cake with all-purpose flour.
The whole wheat cake with figs, yogurt, and walnuts is fat-free, so we will use Greek yogurt.
I will show you both the weight of various sweeteners and that of sugar.
This cake can be served for both breakfast and a snack for both adults and children.

These I’ve thought of for you:

Cost: Very Affordable
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Autumn

208.31 Kcal

calories per serving

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Energy 208.31 (Kcal)
Carbohydrates 42.98 (g) of which sugars 7.83 (g)
Proteins 8.51 (g)
Fat 7.35 (g) of which saturated 1.37 (g)of which unsaturated 1.91 (g)
Fibers 3.60 (g)
Sodium 35.61 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 1/4 cups whole wheat flour
1 cup oat flour
3 eggs
4/5 cup erythritol (or 2 tbsp stevia, or 2/3 cup sugar)
1/2 cup Greek yogurt 2% fat (or plain)
2/3 cup milk
1 pinch ground cinnamon
1 packet baking powder
1/2 cup walnuts
6 figs (fresh)

Tools

What we need to make

1 Knife
1 Bowl
1 Electric whisk or the Thermomix
1 Cake pan 8.5/9 inches in diameter with a removable bottom

Steps

To make

With electric whisks or by hand,
First, sift the dry ingredients together, the flours, baking powder, and a teaspoon of cinnamon.
Preheat the static oven to 356°F.
Then start by separating the yolks from the whites, and beat the whites with an electric whisk until stiff peaks form, then set them aside.
Now in a second bowl with the whisks, beat the yolks with the sweetener or sugar according to your needs, until they become light and fluffy.
As soon as the yolk mixture is homogeneous, with the whisks still moving, add the yogurt in spoonfuls and then the milk in a thin stream.
Now set aside the whisks and take a spatula to fold in the egg whites with a gentle lifting motion.
Once the egg whites are incorporated, gradually add the previously sifted dry ingredients and mix with a lifting motion.
Once the dry ingredients are incorporated, you can add the coarsely chopped walnuts. Mix well with the spatula to combine all ingredients.
Pour half of the batter into a previously greased and floured 9-inch cake pan, cut 2 figs into pieces and add them to the mixture, then pour the rest on top.
Add the remaining figs, cut into slices with the skin on, on the top of the cake.
Bake at 356°F in a static oven for 45 minutes.
Then do the toothpick test: if it comes out dry, the cake is ready to be taken out of the oven.
Here is the whole wheat cake with figs and walnuts ready for you.
First, sift the dry ingredients together, the flours, baking powder, and a teaspoon of cinnamon.
Preheat the static oven to 356°F.
Then start by separating the yolks from the whites. Insert the butterfly attachment and beat the whites to stiff peaks for 4 min. speed 4. Then set them aside in a bowl.
Without rinsing the mixing bowl, still with the butterfly inserted, beat the yolks with the sweetener or sugar according to your needs for 3 min. speed 4 or until they become light and fluffy.
As soon as the mixture is homogeneous, with the butterfly still moving, add the yogurt in spoonfuls through the lid opening at speed 3 and then the milk in a thin stream.
Now reduce the speed, remove the butterfly and at speed 2 add the previously sifted dry ingredients little by little, then the coarsely chopped walnuts, and mix for 2 min. counterclockwise.
At this point, you can add the beaten egg whites at speed 2 for 2 minutes counterclockwise
Pour half of the batter into a previously greased and floured 9-inch cake pan, cut 2 figs into pieces and add them to the mixture, then pour the rest on top.
Bake at 356°F in a static oven for 45 minutes.
After the time has passed, do the toothpick test: if it comes out dry, the cake is ready to be taken out of the oven.
Here is the whole wheat cake with figs, yogurt, and walnuts made with the help of the Thermomix.