Fresh fig and almond cake

This cake is moist and delicious, and very easy to make.

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 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.