Fig Yogurt Cake

Fig Yogurt Cake

Fig Yogurt Cake

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  • 360 cal
  • 20g fat (3g sat)
  • 80mg chol
  • 150mg sodium
  • 44g carb
  • 3g fiber
  • 30g sugars
  • 6g protein


  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon five-spice powder
  • 2 teaspoons orange zest
  • Pinch of salt
  • 1/2 cup plain or honey whole-milk yogurt
  • 1/2 cup olive oil
  • 3 eggs
  • 4 to 6 ripe figs, sliced
  • 1/4 cup honey, warmed
  • 2 tablespoons orange juice


Preheat oven to 350° F. Grease and flour a 9-inch cake pan.

Whisk together flours, sugar, baking powder, five-spice powder, zest and salt. In a separate bowl, mix together yogurt, oil and eggs. Pour wet ingredients into dry, mixing until just combined. Pour batter into the prepared pan and smooth the top.

Bake until golden and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, and then invert on a rack over a baking sheet or plate.

Arrange sliced figs on top of the cake. Whisk together honey and orange juice and slowly drizzle over the top.

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