The main components of this dessert are figs, citrus & greek yogurt. The cake itself is not a traditional sweet cake, the texture is extremely light and the flavour is sweet and tangy. If you love cheese cake then you will love this recipe. I balance out the citrus tang with sweet figs made three ways. The best part of this cake is you can eat it hot or cold.
Citrus Yogurt Cake
+ 5 eggs, separated
+ 115g castor sugar
+ 1 vanilla bean, split length ways, seeds scraped
+ 450gm greek style yogurt
+ 1 lemon, zest & juice
+ 1 orange, zest only
+ 600g ripe figs
+ icing sugar, dusting
+ 6 tablespoons sugar
+ 3 tablespoons water
+ 4 lemons
+ Double cream
Citrus Yogurt Cake
1. Preheat oven to 170c. Lightly oil and line a cake tin with grease proof paper.
2. Whip egg yolks, sugar and vanilla seeds until thick and creamy.
3. Mix in Greek yogurt, Lemon Juice and citrus zest.
4. In a separate bowl, whisk egg whites until stiff peaks form. Fold the egg whites into the egg yolk mixture with a rubber spatula.
5. Pour mixture into cake tin and place thinly sliced figs and place on top.
6. Bake for 45 – 55 minutes depending on your oven. Test by putting a skewer through the cake and if it comes out clean then it’s cooked. Another option is to press the cake with your finger and if it’s firm and springy then it’s done. The cake will rise and then fall slightly. Let it cool before you cut it.
1. while the cake is in the oven, dice up the remainder figs leaving a few whole fresh figs for serving.
2. Place figs, lemon juice, sugar and water in a small pot over high heat, bring to a boil then turn down to low for a slow simmer.
3. Cook for 25 – 30 minutes. Adjusting the sweetness or texture with sugar or water. This syrup is all about personal taste, so proportions are all up to you.
4. Strain mixture but DO NOT THROW OUT THE STRAINED FRUIT. Keep syrup aside until needed.
1. With the left over strained fruit from the syrup and 2 tablespoons of the syrup add and mix with double cream.