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Fig and almond loaf cake recipe

Fig and almond loaf cake recipe

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This simple and sweet bake doesn't take long to make and really brings out the best of fresh figs- early autumn produce never looked so delicious. This fig cake recipe marries fig and almond flavours perfectly, with the help of a little low-fat Greek yogurt topping. See method

  • Serves 10
  • 20 mins to prepare and 1 hr 05 mins to cook
  • 396 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g caster sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 lemon, zested, plus 1 tbsp juice
  • 200g self-raising flour
  • 50g ground almonds
  • ¼ tsp baking powder
  • 2 tbsp milk
  • 6 Turkish figs, 2 chopped into 1cm pieces, the rest quartered
  • 200g low-fat Greek-style yogurt
  • 2 tbsp toasted flaked almonds
  • 1 tbsp small mint leaves (optional)
  • 2 tbsp clear honey
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1655kj
    396kcal     20%

  • Fat

    23g 33%

  • Saturates

    11g 53%

  • Sugars

    25g 27%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 42.2g Protein 7.6g Fibre 1g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line a 900g loaf tin with nonstick baking paper. Beat the butter and sugar together for 2 mins or until light and creamy. Beat in the eggs, one at a time. Add the vanilla, lemon zest and juice.

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  2. Stir in the flour, ground almonds and baking powder, followed by the milk, to make a thick batter. Fold in the chopped figs. Transfer to the prepared tin and smooth the top.
  3. Bake for about 1 hr 5 mins until the cake is golden and risen, and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool for 10 mins in the tin. Turn out onto a wire rack to cool completely.

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  4. To decorate, spread the yogurt on top of the cake. Top with the quartered figs, flaked almonds and mint leaves (if using) and drizzle with the honey. Best eaten on the day it’s decorated, but the undecorated cake will keep in an airtight container for up to 3 days.
See more Cake recipes

 

Freezing and defrosting guidelines

Freeze undecorated cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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