Slice of fig and walnut cake with Greek yogurt

Ingredients

For 1 serving

• Whole wheat flour25 g
• Eggs15 g
• Brown sugar8 g
• Extra virgin olive oil4 g
• Baking powder2 g
• Figs60 g
• Walnuts6 g
• Nonfat Greek yogurt100 g

Contains: gluten, lactose, nuts, eggs,

In season: August – September

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 24 cm tin) multiply them by 8, except the yogurt. Line the tin with wetted and wrung-out baking paper.
2. Roughly chop the walnuts; rinse the figs, pat them dry, remove the stalk and cut them into wedges.
3. In a bowl beat the eggs with the brown sugar using an electric whisk for 3–4 minutes, until pale and fluffy; pour in the extra virgin olive oil in a thin stream.
4. Sift in the wholemeal flour with the baking powder, add the walnuts and fold in with a spatula until evenly mixed.
5. Pour into the tin, level it, arrange the figs on top and bake for about 40 minutes, until the top is golden and a skewer pushed in between the figs comes out dry.
6. Let it cool in the tin and serve a slice with the Greek yogurt.