This pretty cake offers a visual and literal feast.
That time has come around again. You’ll be competing with local birds for the figs fresh from the tree – they know precisely when they are ripe and sweet. So follow their lead and snaffle them as they ripen. This cake
FIG AND HAZELNUT CAKE
Serves 8
5-6 ripe figs
120g hazelnuts
140g butter, softened
¾ cup caster sugar
2 eggs
1 tsp vanilla
130g plain flour
2 tsp baking powder
½ cup Greek yoghurt
To serve
Greek yoghurt or lightly whipped cream
- Preheat the oven to 170C. Line the base of a 20cm tin with baking paper.
- Halve the figs and set aside on a plate.
- Place the hazelnuts into a kitchen processor and blitz until fine.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla.
- Fold in the flour, hazelnuts, baking powder, and yoghurt. Pour into the lined tin. Place the figs on top and press them in a little. Bake for 1 hour.
- Remove from the oven and cool in the tin.
- Serve with Greek yoghurt or lightly whipped cream.
