Autumn Afternoon Tea!

What’s in Season in the Autumn? Figs! Figs are a versatile fruit, eaten fresh, glazed, dried, poached and cooked, and they are a very healthy option as they are high in fibre and vitamin C .

Here is a great recipe to have as it keeps well and is great toasted for a delicious mid-morning snack.

Fig and Lemon Yoghurt Cake


  • 4 fresh figs, roughly chopped
  • 1 1/2 tbsp semolina
  • 1 cup plus 2 tbsp caster sugar
  • 2 free-range eggs
  • 1 1/3 cups self-raising flour
  • 85g slivered almonds, chopped
  • zest of 2 lemons
  • 1/3 cup olive oil
  • 85g melted butter
  • 2/3 cup thick, Greek-style yoghurt
  • icing sugar, to dust
  • fresh figs, to serve
  • whipped cream, to serve


  1. Preheat oven to 180C. Grease and line a 24cm spring-form cake tin.
  2. Mix figs, semolina and 2 tbsp caster sugar and set aside.
  3. Beat remaining sugar with the eggs until pale then fold through the flour and almonds. Fold through the zest, oil, melted butter and yoghurt until well combined.
  4. Spread half of the mixture on the base of the cake tin. Evenly scatter the fig mixture on top. Finish with remaining batter.
  5. Bake for about 50 minutes until a skewer comes out clean when tested. Leave to cool.
  6. Remove from tin, dust with icing sugar, slice and serve with fresh figs and whipped cream.