This yoghurt cake hides a layer of figs. As a bonus, it keeps very well; try it toasted as a delicious mid-morning snack.
4 fresh figs, roughly chopped
1 1/2 tbsp semolina
1 cup plus 2 tbsp caster sugar
2 free-range eggs
1 1/3 cups self-raising flour
85g slivered almonds, chopped
zest of 2 lemons
1/3 cup olive oil
85g melted butter
2/3 cup thick, Greek-style yoghurt
icing sugar, to dust
fresh figs, to serve
whipped cream, to serve
Preheat oven to 180C. Grease and line a 24cm spring-form cake tin.
Mix figs, semolina and 2 tbsp caster sugar and set aside.
Beat remaining sugar with the eggs until pale then fold through the flour and almonds. Fold through the zest, oil, melted butter and yoghurt until well combined.
Spread half of the mixture on the base of the cake tin. Evenly scatter the fig mixture on top. Finish with remaining batter.
Bake for about 50 minutes until a skewer comes out clean when tested. Leave to cool.
Remove from tin, dust with icing sugar, slice and serve with fresh figs and whipped cream.