- Serves8
- CourseDessert
- Prepare25 mins
- Cook1 hr
- Total time1 hr 25 mins
- Pluscooling
Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 140g ground almonds
- 140g plain flour
- 1 tsp Cooks’ Ingredients Five Spice Blend
- ½ tsp fine salt
- ½ tsp vanilla bean paste
- 100g light brown soft sugar
- 100g caster sugar
- 3 eggs, lightly beaten
- 100g Greek-style natural yogurt, plus extra to serve
- 2 x 140g packs Speciality Figs, ½ cut into 2cm pieces, ½ in wedges
- 5g toasted flaked almonds (optional)
Method
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, Chinese five spice 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.
Cook’s tip
Though generally used in savoury cooking, Chinese five spice is great in sweet bakes. Some brands add garlic, so check the label.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,152kJ/ 517kcals |
|---|---|
Fat | 34g |
Saturated Fat | 15g |
Carbohydrates | 43g |
Sugars | 30g |
Fibre | 3.1g |
Protein | 9.1g |
Salt | 0.5g |