Fig & yogurt traybake

Name: Fig & yogurt traybake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 200 g unsalted butter, softened, plus extra for greasing; 140 g ground almonds; 140 g plain flour; 1 tsp ground allspice; ½ tsp fine salt; ½ tsp vanilla bean paste; 100 g light brown soft sugar; 100 g caster sugar; 3 eggs, lightly beaten; 100 g Onken Natural Set Yogurt, plus extra to serve; 140 g packs Speciality Figs, ½ cut into 2cm pieces, ½ in wedges; 5 g toasted flaked almonds (optional)

If you like Bakewell tart, this one’s for you. Greek-style yogurt and ground almonds bring a fabulous texture to the sponge in this easy bake from Tara Wigley using seasonal figs.

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g unsalted butter, softened, plus extra for greasing
140g ground almonds
140g plain flour
1 tsp ground allspice
½ tsp fine salt
½ tsp vanilla bean paste
100g light brown soft sugar
100g caster sugar
3 eggs, lightly beaten
100g Onken Natural Set Yogurt, plus extra to serve
2 x 140g packs Speciality Figs, ½ cut into 2cm pieces, ½ in wedges
5g toasted flaked almonds (optional)

Preheat the oven to 200°C, gas mark 6. Grease and line a 20cm square cake tin with baking parchment and set aside. Put the ground almonds, flour, allspice and salt in a large bowl. Mix to combine and set aside.
Put the softened butter, vanilla and both sugars in the bowl of a freestanding mixer (or use an electric hand mixer) and beat on a high speed for 3-4 minutes until light and pale. Reduce the speed to medium and add the eggs, one at a time, to incorporate them. Use a spatula to gently fold in the dry ingredients. Fold in the yogurt followed by the chopped figs (be careful not to break them up). Pour the batter into the tin, flatten with a palette knife and arrange the fig wedges on top, pushing them slightly into the batter.
Bake for 15 minutes, then reduce the oven temperature to 170°C, gas mark 3, and bake for 40-45 minutes, until a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely (or serve just warm). Serve with an extra spoonful of yogurt alongside and flaked almonds on top, if liked.