I love fresh figs when they’re in season and this delicious cake recipe from the inimitable Yotam Ottolenghi is a wonderful way to showcase them.
Heat your oven to 200ºC (400ºF) and line the bottom and sides of a 24cm (9″) cake tin with baking paper. In an electric mixer beat 200g (7 oz) of unsalted butter with 200g (7 oz) of caster sugar until are pale and creamy. Lightly beat 3 large eggs then, with the machine on medium, gradually add them a bit at a time only adding more when each bit is incorporated. Now in another bowl 180g (6⅓ oz) of ground almonds, 100g (3½ oz) of plain flour, ½ a teaspoon of salt, the scraped seeds of ½a vanilla pod (or ½ a teaspoon of vanilla paste) and 1 teaspoon of ground star anise. Fold this mixture into the batter and mix until smooth, then fold in 100g (3½ oz) of greek yogurt. Pour the batter into the lined tin and level with a palette knife or a spoon. Cut 12 fresh figs vertically into quarters and arrange them in circles on top of the cake, just slightly submerged in the batter. Bake for 15 minutes, then reduce the temperature to 170º C (340ºF) and continue to bake for another 40 minutes or more until set. Test by inserting a skewer into the cake and when it’s cooked it will come out clean. Remove the cake from the oven and allow it to cool before taking it out of the tin and sprinkling with another teaspoon of caster sugar. Serve with yoghurt, sour cream or cream.
michelle picker cooks 