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

Pinch salt

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.