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
- Preheat oven to 180C. Grease and line a 24cm spring-form cake tin.
- Mix figs, semolina and 2 tbsp caster sugar and set aside.
- 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.
- Spread half of the mixture on the base of the cake tin. Evenly scatter the fig mixture on top. Finish with remaining batter.
- Bake for about 50 minutes until a skewer comes out clean when tested. Leave to cool.
- Remove from tin, dust with icing sugar, slice and serve with fresh figs and whipped cream.