Yoghurt Cake with Fresh Figs

Yoghurt Cake with Fresh Figs

History of the Cuisine

Yoghurt-based cakes trace back to ancient Mesopotamia and Persia, where fermented dairy was treasured for preservation and nourishment. Figs, mentioned throughout scripture, symbolized abundance and peace in Mediterranean cultures, making this pairing a celebration of life's simplest, most sacred gifts.

The recipe we have represents a 21st-century fusion combining ancient fig traditions with mid-20th century yogurt cake innovations, rather than a dish with a singular historical lineage.

Ingredients (Serves 12)

For the Cake:

• 2½ cups (375g) self-rising flour, sifted

• 250g fresh figs (not too ripe), coarsely chopped, plus extra wedges for serving

• 1 cup (220g) raw caster sugar

• 1 tsp vanilla bean paste

• 2 large eggs, at room temperature, lightly beaten

• 1 cup (280g) plain Greek-style yoghurt

• 125g unsalted butter, melted

• ⅓ cup (50g) coarsely chopped pistachios

• Runny honey, for drizzling

For the Yoghurt Frosting:

• 1kg plain Greek-style yoghurt

• 1⅓ cups (160g) icing sugar, sifted, plus extra for dusting

• 3½ tsp vanilla bean paste

Preparation Method

Special Equipment: 24cm springform pan, 20cm square cheesecloth or thin tea towel

Note: Begin this recipe one day ahead to allow yoghurt to strain overnight.

Day 1: Prepare the Frosting

1. Place 1kg yoghurt in the center of cheesecloth. Gather edges and tie around a wooden spoon.

2. Suspend spoon across a large bowl, ensuring yoghurt hangs well above the base where liquid will collect.

3. Refrigerate overnight for thick, creamy frosting consistency.

Day 2: Bake the Cake

1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 24cm springform pan with baking paper.

2. In a large bowl, combine flour, chopped figs, caster sugar, vanilla paste, eggs, yoghurt, and melted butter. Stir gently until just combined—do not overmix.

3. Pour batter into prepared pan. Smooth surface with a spatula and sprinkle with pistachios.

4. Bake for 50-55 minutes, until a skewer inserted in the center comes out clean.

5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Finish the Frosting & Serve

1. Place strained yoghurt in a bowl with icing sugar and vanilla paste. Whisk until smooth and creamy.

2. Once cake has cooled, generously top with frosting.

3. Arrange fresh fig wedges over frosting. Drizzle with honey and dust lightly with icing sugar if desired.

Nutrition Content (Per Serving)

• Calories: 385 kcal

• Protein: 9g

• Carbohydrates: 52g

• Fat: 16g

• Fiber: 2g

• Sugar: 34g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Pro Variation Tips

Citrus Twist: Add zest of 1 lemon or orange to the batter for a bright, refreshing note.

Seasonal Fruit Swap: Replace figs with fresh berries, stone fruits, or poached pears when figs aren't in season.

Nut-Free Version: Omit pistachios and substitute with sunflower seeds or simply increase fig pieces.

Spiced Warmth: Add ½ tsp cardamom or cinnamon to the batter for aromatic depth.

Dairy Alternatives: Use coconut yoghurt for both cake and frosting—though frosting will be lighter in texture.

Make-Ahead Tip: Cake can be baked a day ahead and stored covered. Add frosting and figs just before serving.

Concluding Thoughts

As I travelled through Turkish markets and Greek islands, I watched grandmothers prepare yoghurt the ancient way-straining it through cloth, teaching patience to eager grandchildren. This cake is a meditation on waiting, on letting time transform simple ingredients into something extraordinary. The figs remind us that sweetness comes in seasons, that there is a time for everything under heaven-a time to plant, a time to harvest, a time to gather and a time to share. When we break bread together around an ordinary table, we create sacred space, extending the ancient gift of hospitality. May each slice remind you that the Master's love is both simple and extravagant, arriving in its perfect season, sweet as honey, abundant as a fig tree in summer.  "There is a time for everything, and a season for every activity under the heavens." Ecclesiastes 3:1