• 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.

1. Preheat the oven to 180°.
2. Pour the yoghurt into a large bowl and keep the pot for measuring the other ingredients. You only need one tablespoon for scraping out the pot and then for mixing.  
   
3. Add in order: the sugar, lemon zest, (mixed together), the flour and the yeast, the eggs, and lastly the oil.  
   
4. Mix well with the spoon to obtain a soft batter.   
   
5. Pour into the buttered cake tin. 
   
6. Bake for 45 minutes, lowering the temperature after 15 minutes to 170°.

Variation: replace the lemon zest with orange zest, a pinch of vanilla powder,  a tablespoon of orange flower water,  grated coconut.   
See the recipe for Yoghurt Cake with coconut.See the recipe for Bread Rolls with yoghurt.   

1. Set the chocolate to soften over a low flame, leaving it as long as it takes.
2. Separate the eggs;  beat the yolks with the sugar till pale, then add the cornflour, the fromage blanc, the salt and, lastly, the chocolate.
   
3. Whip the egg whites till stiff and fold them gradually and delicately into the mixture, taking care to lift as you fold.
   Grease and line a high-sided cake tin.
   Cook in a fairly hot oven (200°) for no longer than 20mins.
   
4. Leave to cool in the tin.
5. This cake improves with keeping till te following day.
   
6. Bon appétite!

Variation:  For extra flavouring fold 50gr of diced candied orange peel into the mixture.Or use a rectangular cake tin and cut the gateau into small squares.

1. Preheat oven to 180° (not using the convection facility).
2. Prepare the sponge :  In a mixer bowl, beat the eggs and sugar till pale, thick and creamy.  Add the grated orange rind, then the sieved flour in 2 lots, beating continuously at a slow speed.
   
3. Butter the ramekins, then place a fig in the centre of each one.  Pour the sponge mixture around the figs, half-filling each ramekin to allow for the mixture rising during the cooking process.
4. Cook for 15-17 mins.
5. During this time, prepare the syrup.  Squeeze the oranges and pour the juice into a pan with the zest of half an orange.  Add the honey.  Bring to the boil and cook for about 10mins to allow the syrup to thicken.
   
6. When the ramekins are cooked, remove them  from the oven and drench them I syrup.  Leave to cool.
7. This dessert may be eaten warm or cold.

A large dish may be used instead of ramekins, in which case you’ll need to cook the dessert for 20-25 mins.