Ingredients
6oz salted butter
6 oz sugar
2 large eggs
4 oz ground almonds
3 oz flour (plain/gluten-free)
⅓ tsp salt
a smattering of ground vanilla beans
a pinch or two of ground star anise
3 oz Greek yogurt
6-9 figs
Method
- Soften the butter.
- Cream the butter and sugar until light and fluffy.
- Weigh up the almonds, flour, salt, vanilla, spice together.
- Crack the eggs into a cup and beat them a bit (or just add them one at a time to the mixture if you can't be bothered with this).
- Alternately add a bit of egg and some of the flour/almonds dry mix to the bowl, until it's all well mixed in.
- Mix in the yogurt.
- Put on the oven, at gas mark 6, 200C
- Find an 8 inch sandwich tin or flan tin, grease it and line it with greaseproof baking paper
- Spoon the cake mixture into the lined tin.
- Slice the figs down the middle to make halves or wedges
- Arrange the fig pieces on top of the cake
- Bake in the hot oven for 15 minutes and then reduce the temperature to Mark 3, 170C, and continue baking for 30-35 minutes. Test it with a skewer to see if it comes out clean.
- Serve hot or cold with yogurt or cream for pudding, or cold for tea.
