When we came home to our farmhouse in Catalunya after our summer holidays recently, we found the garden overrun with figs. Nothing says late summer sweetness like figs, as they ripen slowly and tantalisingly over the summer, finally bursting with that familiar flavour in late August and through September.
Picking as many as we could was a family affair, and then it was time to get creative in the kitchen. Fresh figs on their own is a classic, but jams, stewed figs and cakes are a real treat. Over the years I have adapted this recipe of a fig cake and perfected it, and in the last few weeks it has been made and swiftly disappeared several times. Enjoy!
You’ll need these ingredients:
About 10-12 large figs
100g Greek yogurt
100g plain flour
200g butter (unsalted)
200g caster sugar
3 large eggs
150g ground almonds
1/2 tsp Vanilla paste
1 tsp ground cinnamon
Pinch of salt
- Pre-heat your oven at 200c and line a large (24cm) baking tin ready to bake.
- Beat the butter and sugar in a large bowl until the mixture is light and pale. Lightly beat the eggs separately and then add them very gradually to the butter and sugar mixture, incorporating as you go along.
- Mix together the flour, almonds, vanilla, anise and salt and fold these into the sugar, butter and egg batter. Once the batter is smooth, fold in the yogurt.
- Pour the batter into your baking tin and level with a wooden spoon. Quarter your figs into wedges and arrange in circles on top of the cake, pressing them slightly into the batter.
- Bake for about 15 minutes and then reduce the temperature to about 175c and continue until the cake sets - this usually takes about 40 minutes more. You can check the cake is baked with the tried and tested sticking in a knife and seeing if it comes out clean method. This is also a good time to lick the mixing bowl clean if there are children around.
- Once the cake is cool, sprinkle over a little icing sugar.
Serve with a dollop of Greek yogurt. Enjoy with a cup of tea and savour the end of summer.