Ingredients

The following ingredients have 4 Servings
  • 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
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Instruction

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