Fig & date dessert cake
This is a divinely light, moist fig and date sponge cake with zesty lemon and orange. Enjoy with a hot cuppa to savour the way it melts in your mouth.
Ingredients
- 2 large eggs
- ⅓ cup caster sugar
- 100 ml rice bran oil
- 1 lemon zest grated
- 1 orange zest grated
- 11/2 cups self raising flour
- ½ cup low fat natural yoghurt
- 1 cup soft dried figs sliced
- 1 cup fresh dates halved and pitted
- Extra yoghurt to serve
Instructions
- Pre-heat oven to 170/150ºC fan forced. Grease a 22cm (base measurement) springform pan and line with baking paper.
- Using an electric mixer, beat eggs and sugar in a large bowl until thick. Gradually add oil, mixing constantly until combined. Stir in zest, flour and yoghurt. Combine fruit and roughly chop the 3/4 of fruit and fold into batter.
- Pour mixture into cake tin. Bake for 15 minutes. Slice remaining fruit and arrange on cake. Bake 45 minutes more until cooked when tested with a skewer. Cool completely. Serve with yoghurt and a good cuppa!
Tried this recipe?Let us know how it was!
I was disappointed that it was dryer than expected but I used fresh figs and dates were a bit hard though. I think I would test it well before the 45 minutes was up.
Hi Annette, different ovens behave differently. I personally have a very hot oven that cooks much faster than what most recipes recommend at a much lower temperature. Perhaps try it on a lower setting and test it around the 30mn mark. For the dates, if you can, try Medjool dates instead of the regular smaller ones. They are much juicier.
Hope this helps!