This fragrant cake is so easy to make it’s brilliant. I use a blender to combine the butter and sugar, and once pale and fluty transfer to a bowl to mix in the other ingredients by hand. The yogurt is brilliant, it makes the finished cake so soft – heads up it looks like it has curdled a little when you add to the mix, but the flour brings it back, so don’t worry. You can use shop bought ground almonds, but if you have more time, lightly toast whole blanched almonds and once cool, blitz until fine. The cake is flavoured with orange water and cardamom, the scents of Arabia, and then perfumed with fresh figs that roast into the cake as it cooks. I love to serve this with a little freshly whipped cream and orange zest. Heaven.
- Preheat the oven to 160 fan and grease and line a 20cm spring form cake tin.
- Beat the butter and sugar together until pale and fluffy. Whisk in the eggs one at a time until combined. Add the yogurt and orange water and whisk together.
- Sift the flower and baking powder into the bowl and add the ground almonds and ground cardamom seeds. Fold together.
- Tip the mixture into the cake tin and arrange the figs over the top and gently pushing them into the batter. Bake for 35-40 minutes until the cake is a little golden and a skewer comes out clean. Leave to cool completely. Remove from the tin, slice and serve.
150g unsalted butter, plus extra for greasing
220g caster sugar
70g Greek yogurt
1 tbsp orange water
100g plain flour
1 tsp baking powder
200g ground almonds
The seeds from 4 cardamom pods, ground
3 large figs, cut into eight wedges