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!