Fig yoghurt cake
125g butter, softened
250g Castor Sugar
3 large eggs
165ml Plain Greek yoghurt
2 lemons, zested
220g cake flour
2 tsp baking powder
8 large ripe figs, 2 chopped and 6 sliced
Preheat oven to 180C and grease and line 20cm cake tin with baking paper
Beat together butter and castor sugar until light and fluffy.
Whisk in eggs, yoghurt and lemon zest.
Sift together flour and baking powder then fold into the wet ingredients.
Stir in the chopped figs, then spoon batter into the cake tin then level the top.
Arrange the sliced figs on top of the cake batter.
Bake for about 45 – 50 minutes or until a skewer inserted into the cake comes out clean.
Leave to cool in the tin for 5 minutes before unmoulding and cooling completely on a rack.