Nicolette from La Petite Patisserie spoils us today by tempting us with a recipe and images for a Greek Yogurt Cake with Figs, Honey + Pecans. This looks so yummy!
Preparation Time: 20 minutes | Baking Time: 40 Minutes | Serves: 12
- 200g Castor Sugar
- 200g Butter or Baking Margarine
- 3 Large eggs
- 200g Caster sugar
- 3 Large eggs
- 180g Ground fine almonds
- 100g Cake Flour
- ½ tsp salt
- 15ml Vanilla Essence
- 5ml ground cinnamon
- 100g Greek Yoghurt
- 12 figs (Dried Turkish figs / fresh small figs will work well)
- 100g chopped pecan nuts
- 50ml Honey
- Pre-heat the oven to 200°C. Prepare a 15cm cake tin or 12 standard size ramekin bowls.
- Cream the butter and sugar together with an electric mixer until light and fluffy.
- Beat in each egg separately until the egg mixture is combined well with the sugar.
- Add all the dry ingredients together in a bowl: almonds, flour, salt and cinnamon, and fold into the cake mixture.
- Fold in the yoghurt and vanilla essence last.
- Pour the cake mixture into the ramekin bowls or cake tin.
- Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the cake mixture.
- Bake the cake for 10 minutes, then reduce the temperature to 170°C and continue baking until it sets (about 30 minutes) OR bake the ramekin bowl cakes for 20 minutes on 170°C until it sets.
- Remove the cake from the oven and allow it to cool down before taking it out of the tin.
- You will notice that there is no baking powder in the cake. The eggs and the folding method with assist in incorporating air to the product. Be careful not to over whip or stir the mixture too much as this will knock out the air and the product will not rise as much.
- When baking the cake, I divided the cake mixture into thirds and made three layers from the batter, stacking them all later on to make a tall smaller cake in the 15cm tin.
- When using the figs in the cake mixture, you may decide to do this for the small individual cakes in ramekins or the big cake: I’ve immersed mine into the smaller cakes that will act as desserts later on, or add them to the icing with the big cake.
- When assembling and styling the cakes, add layers of figs, pecans and honey with the buttercream inside. Drizzle honey over the figs and sprinkle pecans over the cake. By spreading a thin layer of buttercream around the cake, it acts as a protective cover for the cake, allowing it not to dry out, but also softening the sponge to make it more moist.
- 125g Butter
- 400g Sifted Icing (Confectionars sugar)
- 5ml Vanilla Essence
- 5ml Hazelnut Oil
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and the essence and oil, and then beat the mixture until creamy and smooth.
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