Fig cake

Name: Fig cake (Tarte aux figites)
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: juice of 3 oranges; 16 fresh, juicy figs, cut into quarters or sixths; 4 heaped tbsp plain flour, plus extra for sprinkling; 14 g (½ oz) easy-blend dried yeast; 2 tbsp plain yogurt; finely grated zest of 1 unwaxed orange; 3½ tbsp caster sugar; 3 tbsp vegetable oil, plus extra for oiling the dish; 3 large eggs, beaten; 7 g (½ oz) vanilla powder (one small packet), or 1 tsp vanilla extract; 1–2 tbsp caster sugar

Tarte aux figites

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

You need to find really juicy figs to do justice to this autumnal cake. It is light, moist and looks deceptively unassuming.

Ingredients

3 large eggs, beaten
3½ tbsp caster sugar
3 tbsp

Africa
Morocco
Marrakech
Cake
North Africa
Mediterranean
Autumn
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas mark 4. In a large bowl, whisk together the eggs, sugar, oil, yogurt, orange zest and flour. Add the yeast and vanilla and whisk to a smooth, elastic consistency.
Oil a wide tart or quiche dish with a removable botto