Fig Cake – Also Lovely with Plums
Light sugar-free dessert
When your girlfriend gives you a huge box of fresh figs every year with the message, “I don’t know where to put them, I’ve already made 10 jars of jam!”, you have to get creative. You’re happy to receive them, but it’s also a lot of work. They spoil quickly, so you have to come up with something fast. This time, I made sugar-free fig cookies.
This cookie is somewhat similar in texture to the figure-friendly orange and cottage cheese cookie. Due to the large amount of yogurt, it is not sponge-like, but creamy on the inside.
Be sure to sprinkle some almonds on top, as this will add extra flavor to the cookies.
I used figs, but it would work well with other fruits too. Next time, I’ll try it with plums.
Fig Cake
Ingredients
- 3 eggs
- 100 g xylitol (add more if the figs aren’t sweet enough)
- 70 g melted butter
- 200 g plain Greek yogurt
- 60 g whole wheat flour
- 60 g oat flour
- 1 teaspoon baking powder
- 330 g fig flesh
- 25 g sliced almonds
Instructions
- Preheat the oven to 190°C or 374 °F (bottom-top and air circulation).
- I washed the ripe figs and scooped out the insides. I used the ones that looked nicer on the outside. This amounted to a total of 330 grams. You may end up with more or less. I calculated the calories based on this amount.
- Take out a cake pan or baking sheet. I used a 32 x 21 cm rectangular baking sheet. If you don't want to wash so many dishes and want to save calories, don't grease the baking tray with butter, but line it with baking paper and then pour the mixture into it. (Or you can use a silicone mold.)
- Melt the butter, add the xylitol and whisk until fluffy. Add the eggs and whisk until fluffy.
- Add the flour and baking powder. Then stir in the yogurt. Finally, add the figs and mix thoroughly.Pour into a lined baking pan and bake for 30 minutes.
- Before the top starts to brown too much, sprinkle the almonds on top. If you do this, the almonds won't burn, but will brown nicely on top.
- When it is done, remove it from the oven and let it cool completely. Slice and serve.
- Tip: I kept it in the refrigerator and enjoyed it cold.
Calories and macros
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