Fig & Honey Yogurt Cake | Greek Dessert Recipe

Preheat the oven to 350 degrees Fahrenheit (160 degrees Celsius).

In a bowl, combine 1/4 cup softened butter, 1/2 cup brown sugar, 1/4 cup honey, and 2 tablespoons brandy. Stir to combine until melted and incorporated.

Pour the mixture into a 12-inch round stainless steel pan and swirl it around to make it even.

Slice the tops off the figs and cut them in half. Place them cut side down around the perimeter of the pan, leaving about half an inch from the edge.

In a separate bowl, whisk together 1 cup all-purpose flour, 3/4 cup pastry flour, and 2 teaspoons baking powder until well mixed.

In another bowl, whip 1/2 cup room temperature butter until light and airy. Add 1/4 cup olive oil and mix.

Incorporate 2 eggs into the butter and oil mixture.

Add 1/4 cup honey, 1/4 cup milk, 1/3 cup sugar, and 1 cup Greek strained yogurt to the mixture and combine gently to avoid over-beating.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined, similar to pancake batter.

Pour the batter into the pan over the figs and topping, smoothing it out with an offset spatula.

Bake in the preheated oven for about 45 minutes, or until golden brown and delicious.

Once baked, let the cake sit for 10 to 15 minutes to allow for separation from the sides.

Carefully flip the cake onto a serving platter, ensuring it is centered before lifting the pan off.

Let the cake sit for a while before cutting into it.

Equipment Needed

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