yogurt fig cake

This is again a surprising recipe. It calls for ingredients such as eggs, sugar, Greek yogurt, lemon zest&juice, orange blossom water, and figs. Only 3 tbs of flour are necessary and there is no need for butter or oil. The recipe attracted me and the ending result totally convinced me. To give you an idea, this cake stands somewhere between the Japanese cheesecake and the flan breton. If you're happy enough to still find some fresh figs, you should give this recipe a try. Right away. Do not wait.

yogurt fig cake

copied and pasted from a lively lovely blog

4 large eggs, separated
1/2 cup cane sugar
3 tbs AP flour, sifted
1 1/2 cups Greek yogurt (half full fat, half 0% fat) table etc. : i used full fat
grated zest + juice of 1/2 lemon
1 1/2 ts orange blossom water
fresh figs, halved

1. Preheat the oven to 360F.
2. In a large bowl, beat the egg yolks with the sugar until creamy and light.
3. Add the flour and mix until combined.
4. Add the yogurt, lemon zest and juice and mix until combined.
5. Add orange blossom water.
6. Whisk egg whites using electric beaters until firm and fluffy.
7. Gently fold into yogurt mixture until combined, from the bottom to the top, using a spatula.
8. Grease a spring-form cake pan (22cm/9-inch) with butter.
9. Pour mixture into the pan and arrange the fig slices on top. face up.
10. Bake it in the oven for 50 minutes or until the top is browned.
11. The cake will rise a lot but will decrease when removed from the oven. Let cool before serving.