• Melted butter, to grease
• 3/4 cup vegetable oil
• 2 eggs
• 2 egg yolks
• Finely grated zest and juice of 1 orange
• 1 cup Rachel’s Black Plum and Roasted Fig Yoghurt
• 250g caster sugar
• 2 cups self-raising flour
• 1 cup raw sugar
• 1 vanilla bean, split
• 1 1/2 cups water
• 10 dried figs
• 1/4 bunch mint, leaves picked, to decorate
• 1/4 cup flaked almonds, toasted, to decorate
Preheat oven to 180°C. Grease a 24cm round cake tin with melted butter, then line with baking paper. Put oil, eggs, yolks, zest, juice, yoghurt and caster sugar in a large bowl and whisk until smooth. Add flour and beat well. Spoon batter into prepared tin and bake for 50 minutes or until cooked when tested with a skewer. Cool in tin for 15 minutes, then turn out onto a wire rack.
Meanwhile, put raw sugar, vanilla bean and water in a medium saucepan over a high heat and bring to the boil. Cook for 5 minutes, then stir in figs. Reduce heat to low and simmer gently for 10 minutes or until slightly thickened. Remove from heat and set aside to cool.
Remove figs from syrup, cut in half, then arrange on top of cake. Drizzle syrup over top of cake and decorate with mint leaves and almond to serve.