You can tell Fall has begun in the Northwest - fig trees are loaded with delicious fruit - and what better way to celebrate these little gems than in a cake! Another fabulous recipe from Yotam Ottolenghi doesn't disappoint. This moist, dense and sweet cake is perfect for afternoon tea.
13 T. butter
1/2 c. sugar
3/4 c. ground almonds
1/2 c. flour
1/2 tsp. salt
Scraped seeds of 1/2 vanilla pod
1 tsp ground star anise
1/2 c. Greek yogurt
Heat oven to 400-degrees. Butter and flour a 9" springform pan.
Cream the butter and sugar in a bowl with an electric mixer until light and pale. Beat the eggs lightly and add gradually to the butter/sugar mixture, mixing well after each addition. In another bowl mix together the almonds, flour, salt, vanilla and anise and fold into the batter. Mix until smooth, then stir in the yogurt.
Pour batter into the springform pan and level with a palette knife or spoon. Cut each fig vertically into four wedges and arrange on top of the batter, skin side down, pressing lightly. Put in the oven with a baking tray underneath to catch any drips and bake for 15 minutes; then reduce the heat to 350-degrees and bake another 30-35 minutes.