Greek yogurt and fig cake

Name: Greek yogurt and fig cake
Ingredients: 250 ml/8 fl oz/1 cup Greek (US strained plain) yogurt; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp baking powder; 225 g/8 oz/2 cups plain (all-purpose) flour; 4 eggs, separated; grated rind of 1 orange; grated rind of 1 lemon; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 45 ml/3 tbsp clear honey, plus extra for glazing; 6 firm fresh figs, thickly sliced; 200 g/7 oz/scant 1 cup butter, softened, plus extra for greasing

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Fresh figs, thickly sliced then baked in honey, make a delectable base that becomes a topping for a featherlight sponge. Keep refrigerated in an airtight container for two days.

Ingredients

200 g/7 oz/scant 1 cup butter, softened, plus extra for greasing
6<

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line the base of a 23cm/9in cake tin (pan) with baking parchment. Arrange the sliced figs over the base of the tin and drizzle over the honey.
Beat the butter and sugar with the citrus rinds until pale