Ingredients
• 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
Method
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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.
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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.
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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.