ottolenghi fig & yogurt cake.

Kindness, giving, sharing.. some of the things that food represents for me, as well as simply enjoying the tastes and smells. 

My lovely boss at Rhubarb Jumble kindly gave me some figs from her fig tree, and I decided I would make a cake with some of them. I love fresh figs, but have never cooked with them, so this was new to me! I'm really enjoying trying new things, as you might be able to tell by my other recent forays into baking:

The Mothercooker dark chocolate chunk banana bread

Upside down plum and olive oil cake

I figured this would go a little better than the plum upside down cake.. no soggy bottoms here. 

For this cake I used the Ottolenghi fig cake recipe on Noha's site, as it was smaller quantities. I also omitted the ground almonds so that my friend with a nut allergy could have some too, replacing with 100g of plain flour and one teaspoon of baking powder, just for that slight extra rise. I also added a little ground ginger, because why not. 

The result was this beautifully deep little cake, light and airy, but dense enough to hold shape even with the thinnest sliver. 

I really like that this cake isn't too sweet, meaning the spices come through to the forefront. You could drizzle some honey on your slice, if you like things sweeter - it's a perfect accompaniment to figs!

This is most definitely a cake I will make again and again. The batter would work well with so many different fruits - I'm already dreaming up the next bake.

I'll keep you posted on that one. 

 • follow on: twitter • facebook • bloglovin'