This YOGURT CAKE WITH FIGS AND ALMONDS, soft, fragrant and full of flavor, is a simple yet refined dessert, perfect for celebrating the tastes of summer and early autumn. The yogurt makes the batter light and moist, while fresh figs, sweet and juicy, sink gently into the base during baking, providing tenderness and a naturally sweet note.
The almonds, ground into the batter and scattered in pieces on top, add crunch and a rustic aroma that pairs perfectly with the figs’ sweetness. Ideal for breakfast, as an afternoon snack or as a dessert to end a meal, perhaps served with a spoonful of Greek yogurt or a scoop of vanilla ice cream. A genuine cake that smells like home and late summer.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 414.93 (Kcal)
- Carbohydrates 59.17 (g) of which sugars 31.23 (g)
- Proteins 9.00 (g)
- Fat 17.57 (g) of which saturated 2.26 (g)of which unsaturated 11.25 (g)
- Fibers 2.74 (g)
- Sodium 102.24 (mg)
Indicative values for a portion of 145 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
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 pinch salt
- 1/2 cup plain yogurt
- 6 tbsp sunflower oil
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 1 packet baking powder
- 3/4 tsp ground cinnamon
- 5 black figs (medium-large)
- 1/2 oz blanched almonds
For the yogurt cake with figs and almonds you will need
- 1 Pan 8 2/3 in (22 cm)
- 1 Bowl
- Electric beaters
- 1 Sieve
Steps
In a large bowl beat the eggs with the sugar and a pinch of salt until you obtain a pale, frothy mixture.
Add the yogurt and the oil in a thin stream, continuing to mix. At this point add the sifted flour and baking powder, the cinnamon, the almond flour and continue mixing until you have a smooth, creamy batter.Thoroughly wash the figs, dry them and cut them in half (peel them if you prefer) and coarsely chop the almonds.
Pour the prepared batter into a 8 2/3-inch (22 cm) springform pan, well buttered and floured, and arrange the figs in a radial pattern.
Add the chopped almonds.
Bake the yogurt, fig and almond cake in a preheated conventional oven at 338°F (170°C) for 35–40 minutes. Check for doneness using the classic toothpick test.
When baked, remove the yogurt, fig and almond cake from the oven and let it cool completely before turning it out of the pan.
Storage
At room temperature:
If the cake does not contain fresh creams or fillings, you can store it under a glass dome or in an airtight container for about 2 days in a cool, dry place. Avoid direct exposure to sunlight or heat.
In the refrigerator:
If it is very hot or if you used very ripe figs, it is better to store it in the refrigerator for up to 4 days. Cover it well with plastic wrap or place it in a closed container to prevent it from drying out or absorbing odors.
