Ottolenghi's Fig & Almond Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 120 g Almond meal/flour
  • 1/3 tsp Cinnamon, ground
  • 65 g Plain flour
  • 1/4 tsp Salt
  • 100 g Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 130 g Butter
  • 65 g Greek yoghurt

• Other

  • • about 5-6 figs, quartered vertically into wedges

Found on mattersofthebelly.com

Description

Ingredients

• • 130g butter at room temperature
• • 100g sugar
• • 2 eggs
• • ½ tsp. vanilla extract
• • 120g almond meal/flour (ground almonds)*
• • 65g plain flour
• • ¼ tsp. salt
• • ⅓ tsp. ground cinnamon
• • 65g greek yoghurt
• • about 5-6 figs, quartered vertically into wedges

Directions

• Preheat oven to 200C (390F). Grease the bottom and sides of a 20cm (8”) loose-based springform cake pan generously with butter and dust with flour, set aside.
• In a bowl, beat the butter and the sugar with an electric mixer until light and pale and creamy. Add the eggs, one at a time, beating well between each egg till fully incorporated. Add the vanilla.
• In a separate bowl, whisk together almond meal, plain flour, salt and cinnamon. Add this to the bowl with the egg mixture and beat until just incorporated. Add the yoghurt and mix until smooth. Do not overmix!
• Pour the batter into the prepared cake pan and smooth out the top. Arrange the fig slices on top of the batter in a circle, only very slightly immersed in the batter. Bake the cake in the oven for 15 minutes, then reduce the heat to 170C (340F) and continue baking for a further 35-40 minutes, until the cake is set and a toothpick inserted in the centre of the cake comes out clean.
• Remove the cake from the oven and allow to cool for at least 15-20 minutes before taking it out of the pan. Serve warm or at room temperature with thick greek yoghurt or Labneh, maybe a few extra slices of fresh figs, or just plain as it is. Store leftovers in the fridge in an airtight container for up to 3 days.