When Asda is selling off succulent fresh figs at 5p each, what else can you do but empty the shelf? I adore figs, but let’s be honest there are only so many you can eat as they are and they are not a fruit the kids are going to touch without a little creative food inspiration. Cue my favourite yoghurt cake recipe for a makeover! Looking at the rest of my fruit bowl the options to accompany my figs were pears and bananas. I opted for the banana in the cake and the pear to go in the accompanying ice cream.
Ingredients for the cake
2 Ripe figs skinned.
1 ripe banana skinned
1 cup ( I use a 200ml cup from my bread maker but any cup will do, just use the same one to measure throughout.)
1 cup sunflower oil
1 cup wholemeal Self raising flour
2 cups white self raising flour
2 cups granulated sugar
1 large egg
1 teaspoon vanilla essence
Beat all ingredients together well and pour into cake tins. It will make 2 x 7 or 8 inch tins, or I used 1 loaf tin and one cake tin.
Cover loosely with foil and bake at 180 degrees for approximately 1.25 hours or until a skewer is inserted and comes out clean.
Leave to cool and dust with icing. If you have kids with a sweet tooth like mine you can also add butter icing.
1 pear skinned, peeled and chopped
2 figs skinned
200 ml good natural yogurt
200ml double cream,
370g can sweetened condensed milk
2 teaspoons vanilla flavour / essence
Beat all ingredients till smooth and place in a plastic Tuppaware container.
Freeze for 3 hours, stir or beat again and freeze till set firm (about 4 hours).
Simply enjoy the spongy light cake with a good helping of ice cream. Do be careful, “Fig and Pear” is a bit of a tongue twister. We had friends round for supper and by the time we reached my lovely desert, following a couple of glasses of wine, I was announcing ” Pig and Fair” ice cream, I think I have Pigs on the brain waiting for Sally to give birth!
I’m linking up with some lovely food blogs. Click the photos to see more great recipes
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