Fig and olive oil cake

Fig and olive oil cake

10 tbsp (150 g) rapadura or soft brown sugar (you can use less if this is too sweet for you)
3 eggs
5 tbsp (125 g/½ cup) thick Greek yoghurt
5 tbsp (60 ml/¼ cup) mild extra virgin olive oil
17 tbsp (230 g/1½ cups) “00” flour or regular plain flour
1½ tbsp (16 g) baking powder
1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste
finely grated zest of 1 lemon
6 figs cut into 3

1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper.

2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. P into the prepared tin, stab 10 fig slices into the batter. Top with the remaining slices. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.

3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.

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