So it seems Autumn is here to stay in Istanbul.  The crisp, rainy weather has been the norm here these days.  We’ve had a few teases of sunshine but it’s clear that summer has made it’s grand exit with that beautiful, warm weekend we had a couple weeks ago, which was literally the last official weekend of the season.  It was kind of magical the way the weather changed on cue.

Though, not a big fan of rain, I’m very happy that fall is officially here.  It’s my absolute favorite season after all.  Growing up in LA and then living there again the last five and a half years, I’ve missed it.  That’s not to say they don’t have a change in seasons.  It’s just not the fall I came to truly love while living in NYC.  I can just hear my mom saying, “we do too have Autumn in LA.”  It does cool off a bit there, though usually not till maybe November, but 80 plus degree days exist year round.  Not complaining about that either.  It can have it’s benefits.  Though, when you want to dress the part with boots, and sweaters, and scarves, it gets a little hot.

To celebrate the beginning of this colorful time of year, I wanted to make something highlighting one of my favorite fruits of the season.  Plump, juicy, jewel toned figs are at all the markets and bazaars right now.  This particular fruit is the reason I especially enjoyed visiting Istanbul in September or October over the years.  You just can’t get figs like this in the states.  And if you manage to find some good ones, they usually cost a pretty penny.  Here, they are amazingly delicious and affordable.  In fact, it’s funny, I was watching Chef’s Table the other night, and learned that unripe figs ‘bleed’ milk when they’re not ready.  This was most often the case for many a fig I used to get in the professional kitchen.

I’ve been holding onto this recipe by the talented chef, Yotam Ottolenghi.  Not only did it seem like it would be a delicious one, and somewhat simple to make, but the pictures I’ve seen of this cake have been calling my name to put my own touch on it.  I changed very little to Ottolenghi’s original recipe as I think his is pretty perfect.  The sauce is optional and I’ve featured it in the photo, but I have to say I prefer it without.

If you do make the fig & red wine caramel, be very careful not to burn your caramel as I did the first time.  It’s such a small amount of sugar, if you step away for a second, it’s way over-caramelized.

Chef Yotam suggests serving this with some additional greek yogurt and I think that’s a nice idea.  If you’re in Turkey and can get your hands on some kaymak, I think that would be really delicious.  Creme fraiche would be lovely too……Either way, do give this cake a try.  It really is wonderful.

P.S.  If you don’t have figs available or just don’t care for them (gasp,) I think apples, pears, persimmons, and even plums would all be great substitutes in this recipe.

Print

Fig, Almond & Yogurt Cake

A deliciously nutty, lightly spiced cake perfect for plump, juicy figs.

Source: Yotam Ottolengui

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 300g grams unsalted butter, softened
• 260g grams granulated sugar, plus 1 teaspoon extra
• 4 large eggs
• 270 grams ground almonds
• 150 grams AP flour
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp all-spice
• 150 grams greek yogurt
• 8 large figs, sliced

For the Red Wine-Fig syrup:

• 3 tbsp granulated sugar
• 1/2 cup red wine
• 3 figs, quartered
• greek yogurt or kaymak for serving *optional

Instructions

1. Preheat oven to 400F/ 200C.

2. Spray a 9 inch cake pan with baking spray & line the bottom with parchment.
   

3. Put the butter and sugar in an electric mixer bowl, and cream together until light and fluffy. 

4. Beat the eggs lightly, then, with the machine on medium speed, gradually add to the bowl, one by one, until all are fully incorporated. 

5. Add the yogurt and incorporate into the batter.  It's ok if there are a few streaks of yogurt visible

6. Then add together the ground almonds, flour, salt, vanilla, cinnamon, cloves, and all-spice into mixing bowl and combine until just incorporated.  Finish folding by hand so as not to over-mix the batter.

7. Pour the batter into the lined cake pan and level roughly with an offset spatula or spoon.

8. Cut each fig in half length-wise.  Then cut each half into thirds and arrange in circles on top of the cake, slightly immersed in the batter.

9. Bake for 15 minutes, then reduce the temperature to 340F/ 170C and continue baking until it sets – about 40-45 minutes longer.

10. Check if it's done by inserting a skewer in the cake to see if it comes out clean.  Remove the cake from the oven and allow it to cool down before taking it out of the pan and sprinkling with a teaspoon of caster sugar.

For the Red Wine-Fig Caramel:

1. Put three tablespoons of caster sugar in a medium saucepan and put on a high heat until the sugar starts to caramelize.

2. Remove from the heat, carefully add the wine then return to the heat and let the caramel dissolve in the wine. (Be careful as the hot sugar will sputter a bit when you add the wine.)

3. Add the fig quarters and quickly toss them around just to warm them up.

Recipe Notes

*Cake is wonderful on it's own but can be served with the Red Wine-Fig Caramel and/or kaymak.

*I did not use almond flour, but instead ground some almonds in a small food processor for a little grittier texture.

*If the figs for the top of the cake are extra ripe and juicy, you may need to bake the cake a bit longer.