The in-laws’ fig tree is in full season now and we are spoiled with an abundance of beautiful fresh fruit. I decided that I should use some in a cake for a change, and had all sorts of ideas lined up before I hit the fridge … and saw we had almost no butter (gasp!). Leaving aside how we could ever be so lax as to let this happen, the problem was compounded by the fact that this was on Good Friday and the shops were closed!
Luckily, just a few weeks before, I had baked my first ever yoghurt cake: my Zest Test of the London Bakes Lemony Yoghurt Cake. Yoghurt and olive oil to the rescue! My recipe, though heavily based on this original, is tweaked to be slightly less sweet and more structured so it can accommodate the figs. The idea to throw in a bit of rosemary came from this amazing looking Honey and Rosemary Upside Down Fig Cake on Delicious Everyday. So with thanks to my fellow bloggers for their ideas, this Fig and Rosemary Yoghurt cake was born!
The results are gorgeous. Just like the original Lemony version on London Bakes this cake is amazingly moist and moorish, and the hint of rosemary laced through works brilliantly. It’s one of those little additions that delights and surprises on first taste — people will be asking you what is in this cake! 🙂
- 175g caster sugar
- 2 teaspoons finely chopped fresh rosemary leaves
- 125g almond meal
- 50g plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 180g greek or other natural yoghurt
- 120ml extra virgin olive oil
- 2 large eggs
- For the top:
- 4 figs, trimmed and halved lengthwise
- 2 tablespoons brown sugar
- To serve:
- Fresh figs, quartered (optional)
- Preheat the oven to 170°C. Grease and line a loaf tin with baking paper (I recommend using a piece large enough lay right across the tin hanging out two sides so you can lift the cake out).
- Add the caster sugar and rosemary to a large mixing bowl. Mash together with your fingertips to infuse some rosemary flavour in the sugar.
- Add the almond meal, flour, baking powder and salt and mix well.
- Whisk the eggs and add them to the mixture along with the yogurt and olive oil. Stir until thoroughly combined.
- Pour the batter into the lined loaf tin, then arrange the fig halves, cut side up, on top of the cake.
- Bake for 30 minutes, then quickly remove from the oven to top each of the fig halves with a pinch of brown sugar before returning to bake until browned and cooked through, roughly another 20 minutes.
- When done carefully remove the cake from the tin (it can stick a little, so run a knife along the edges) and cool on a wire rack for 5-10 minutes before serving.
- Serve with quartered fresh figs.