If you’re looking for a cake that’s both delicious and light, you’re in the right place. This fig and yogurt cake without butter recipe is perfect for you!
Ideal for a nutritious breakfast or a tasty snack, this cake combines the natural sweetness of fresh or dried figs with the softness of yogurt, creating a soft and irresistible dessert.
With simple and genuine ingredients, you can prepare a cake that will win everyone over at the first bite. Ready to find out how to make it?
We also used homemade fig jam to add extra softness, and the result is fabulous, I can guarantee it.
Below I leave you other tasty ideas for using both fresh and dried figs, and then we’ll go right after the photo, as always, to discover how to prepare the Fig and yogurt cake without butter!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for the Fig and Yogurt Cake
- 3 eggs (medium at room temperature)
- 3/4 cups granulated sugar
- 12 oz figs (fresh or 4 oz dried figs)
- 1/2 cups plain yogurt
- 1 2/3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp honey
- 3 oz fig jam
Tools
- 1 Cake Pan springform, 9 inches diameter
- 1 Bowl
- 1 Spatula rubber
- 1 Kitchen Scale
Preparation of Fig and Yogurt Cake
If using dried figs, soak them before starting the preparation so they soften when cut in half.
Preparing the fig and yogurt cake is very simple, you’ll only need a bowl and a spatula, no mixer.
In the bowl, mix the yogurt (you can use vanilla yogurt) with the sugar and eggs.
You should get an aerated mixture where all the ingredients are well absorbed.
Sift the flour together with the baking powder, then add it gradually to the egg and sugar mixture.
Using the spatula, incorporate the flour well, and lastly add the honey.
Meanwhile, preheat the oven to 350°F in static mode and cut the fresh figs into 4 parts if they are large.
If using dried figs, soak them before starting the preparation.
Finally, add the figs to the cake and gently mix to make them sink.
Butter and flour a 9-inch springform pan and pour in the mixture.
Finish by spreading the fig jam in spoonfuls on the surface and place in the center rack of the oven.
Bake for 40 minutes and always do the toothpick test before removing to check if it’s done.
Remove from the oven and let it cool before taking it out of the pan, then place it on a serving dish.
Sprinkle with powdered sugar before serving.
Variations and Tips for Fig and Yogurt Cake
You can add 1 oz of pine nuts or sliced almonds or even coarsely chopped walnuts to the batter.
You can use 1 teaspoon of cinnamon.
How to Store the Fig and Yogurt Cake
You can store it under a glass dome or wrapped in plastic wrap for 3 days.
Other Recipes
If you want to see other types of recipes you can return to HOME
FAQ
Can I use whole wheat flour?
Of course, just replace the all-purpose flour with the same quantity of whole wheat flour or make a mix of whole wheat and cereal flour.
Can I omit the jam?
You can omit the jam and leave some fig slices on top.
