Fig & walnut cake

Fig & walnut cake

Cevizli incir pastasi

By
From
Turkish Meze
Serves
8-10
Photographer
Alicia Taylor

Hey sisters and brothers, you’re going to love this one! This cake keeps well in the refrigerator for up to a week, and is delicious both warm and cold. Try it toasted for breakfast, topped with fresh ricotta.

Ingredients

Quantity Ingredient
5 fresh figs, roughly chopped
2 tablespoons semolina
400g caster sugar
3 free-range eggs
3 orange zests, shredded or chopped
125ml olive oil
125g melted butter
250g Yogurt
300g self-raising flour
125g walnuts, chopped

Method

  1. Preheat the oven to 180°C. Butter and flour a 27 cm springform cake tin.
  2. Mix the figs and semolina together with 3 tablespoons of the caster sugar. Set aside.
  3. Put the remaining caster sugar in a bowl with the eggs. Beat using an electric mixer until pale. Add the orange zest, olive oil, butter and yoghurt and mix together. Fold the flour and walnuts through the mixture.
  4. Spoon half the batter into the cake tin, then scatter the fig mixture evenly over the top. Spoon the remaining batter over.
  5. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. You’ll know your cake is cooked!
  6. Leave to cool before removing from the tin.
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