Baking Dessert

Rustic yoghurt cake with figs: simple, elegant, irresistible

Name: Yoghurt cake with figs recipe
Yield: 10
Ingredients: 375g self-raising flour; 250g fresh figs (not too ripe), coarsely chopped, plus extra, cut into wedges, to serve; 220g caster sugar; 1 tsp vanilla bean paste; 2 large eggs, at room temperature, lightly beaten; 280g yoghurt; 125g unsalted butter, melted; 50g pistachio; Runny honey, to drizzle; 1kg plain Greek-style yoghurt; 160g icing sugar; 3 1/2 tsp vanilla bean paste

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by Dominic Smith

Jan 16, 2025

If you're looking for a simple afternoon tea cake that has show-stopping abilities, this delicious yoghurt cake ticks every box. Guests of all ages will enjoy this moist and spongey cake, filled with sharp and sweet flavours from the yoghurt base with a fragrant touch of vanilla bean and pistachios. Decadent dollops of sweet yoghurt frosting and freshly cut figs add an elegant finish while drizzles of golden-hued honey fall over the sides, adding a touch of natural sweetness with every bite. This is your next go-to.

Recipe note: Begin this recipe a day ahead. You’ll need a 24cm springform pan and a 20cm square piece of cheesecloth or clean tea towel to hang the yoghurt. The cloth needs to be thin enough for liquid to drain off the yoghurt.

2 1/2 cups (375g) self-raising flour, sifted
250g fresh figs (not too ripe), coarsely chopped, plus extra, cut into wedges, to serve
1 cup (220g) raw caster sugar
1 tsp vanilla bean paste
2 large eggs, at room temperature, lightly beaten
1 cup (280g) plain Greek-style yoghurt
125g unsalted butter, melted
1/3 cup (50g) coarsely chopped pistachios
Runny honey, to drizzle

Yoghurt frosting

1kg plain Greek-style yoghurt
1 1/3 cups (160g) icing sugar, sifted, plus extra, to dust
3 1/2 tsp vanilla bean paste

Method

1.

For frosting, place yoghurt in centre of a 20cm square of cheesecloth, bring edges up and tie them around a wooden spoon. Suspend spoon across a large bowl. Ensure bowl is tall enough so hung yoghurt is well clear of the base, where liquid will drain. Refrigerate overnight. Hanging time will determine thickness of frosting; overnight will give you a nice, thick consistency.
2.

Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 24cm springform pan and line with baking paper.
3.

Place flour in a large bowl with chopped figs, caster sugar, vanilla, egg, yoghurt and butter. Stir until just combined. Spoon mixture into prepared pan, smooth surface with a spatula and sprinkle with pistachios.
4.

Bake for 50-55 minutes, until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes, then transfer cake to a wire rack to cool.
5.

Meanwhile, to finish frosting, place strained yoghurt in a large bowl with the remaining ingredients and whisk to combine. Refrigerate until ready to use.
6.

To serve, top cake with frosting and extra fig wedges and drizzle with honey.