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Fresh fig and almond cake |
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This cake is moist and delicious, and very easy to make.
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For 10 persons:
- 1 tub plain yogurt
3 eggs
200g of sugar
1 sachet of vanilla sugar
140g flour
1 pinch of salt
1/2 sachet of baking powder
1 teaspoon of ground cinnamon
75g of butter melted and cooled
60g powdered almonds
350g fresh figs, cut into quarters
a few flaked almonds
1 rectangular cake tin 27×20cm
lined with baking parchment
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- Lightly toast the powdered almonds and then the flaked almonds in a dry frying pan.
- Preheat the oven to 180°, and sieve together the dry ingredients.
- Whisk the eggs and sugars together, until light and fluffy – 5 to 10 minutes in a processor.
- Incorporate the yoghurt with a spatula, then fold in the dry ingredients. Mix well, lifting the mixture with the spatula to aerate it.
- Add the melted butter, mix again, still lifting the mixture with the spatula.
- Pour into the lined cake tin. Place the figs, pressing them down into the mix. Sprinkle a few flaked almonds over the top and bake for 35 minutes, reducing the temperature to 170° after 20 minutes.
- Allow to cool in the tin.
So better a day later.
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