My name is Alice, and I’m addicted to cake. Especially cake made with Greek Yoghurt.  There is something about how moist the cake becomes that I find so incredibly moorish.

This Fig and Almond Cake, the brain child of Greek Cookery Writer and Chef Tonia Buxton, is one of the great new recipe offerings from Total Greek Yogurt (who also happened to be my amazing Britmums Live sponsors this year).

When they asked if I would like to make it for the family to test it out, how could I say no?

The result – a HUGE thumbs up.

The only thing I found was that the figs started to go a little mushy about 24 hours after the cake cooled, so if I were to make it again I would either eat it quicker (easy to do!) or make it without figs on top and just serve with some fig jam alongside the yoghurt.

Prep Time: 20 mins
Cook Time: 40-45 mins
Serves: 10-12

Ingredients

• 100g TOTAL Greek Yoghurt
• 200g unsalted butter
• 200g caster sugar, plus 1 tsp extra
• 3 large free-range eggs
• 180g ground almonds
• 100g plain flour
• ½ tsp salt
• Scraped seeds of ½ vanilla pod
• 1 tsp ground cinnamon
• 12 figs

Method

1. Heat the oven to 200°C / 400°F / Gas Mark 6.
2. Line the bottom and sides of a 24cm loose-based cake tin with baking paper.
3. Beat the butter and sugar together with an electric mixer until pale and fluffy.
4. Beat each egg separately, then, with the machine on medium speed, add them gradually, one at a time, to the bowl, adding another only once the previous egg is fully combined.
5. Mix together the almonds, flour, salt, vanilla and cinnamon, and fold into the cake mixture. Mix until smooth, then fold in the yoghurt.
6. Pour the cake mixture into the lined tin and level roughly with a palette knife or a spoon.
7. Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the cake mixture.
8. Bake for 15 minutes, then reduce the temperature to 170°C / 325°F / Gas Mark 3 and continue baking until it sets (about 40-45 minutes).
9. Remove the cake from the oven and allow it to cool down before taking it out of the tin. Once cool, sprinkle with a teaspoon of caster sugar.

Nutritional Information Per Serving: 438-365 Calories / 9-7.6g Protein / 29-24.5g Fat / 12-10g Saturated Fat / 34-28.5g Carbohydrates / 27-23g Sugars / 1.6-1.3g Fibre / 0.29-0.24g Salt

For more Greek inspired recipes from Total please visit their website.

Disclaimer – I was send the ingredients to make this cake free of charge to enable me to blog about it, all views however are my own.