1 tbsp melted butter, to grease
¾ cup vegetable oil
2 egg yolks
Finely grated zest and juice of 1 orange
1 cup fig yoghurt
250 g caster sugar
2 cups self-raising flour
1 cup raw sugar
1 vanilla bean, split
1½ cups water
10 dried figs
¼ bunch mint, leaves picked,to decorate
¼ cup flaked almonds, toasted, to decorate
- 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.
- 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.
- 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.