July 9, 2011

Turkish Yogurt Cake with Figs



It's fig season!

The first figs have just started to appear on the market stands. Sweet and ripe, they wave from their little baskets at me passing by, and I just can't resist their call. 

As a child, the only figs we ate were grandma's figs – those growing on her tree. I remember them being ripe and ready in early September. They were small and pale green on the outside, but very red and pulpy inside, and as sweet and jammy as they get. 

She had so many that it was impossible for us to eat them all before they turned too ripe, so we came up with all kind of recipes to consume them. I liked them with yogurt and honey, or simply baked with some nuts and a scoop of vanilla bean ice-cream. We also made a lot of jams. It was the most summery thing ever.


I live far from grandma now, but my passion for figs hasn't faded a bit. I bought a good bagful at the market the other day, and after eating almost all of them as simple as they come, I had to do something with those left behind, which were becoming a little too soft. 

I found this recipe and it was perfect for what I had in mind and in my fridge. The cake turned out light and fluffy like a soufflé – perfect for the last days of summer. 



Turkish yogurt cake with figs

4 large eggs, separated
1/2 cup cane sugar
3 tablespoons all-purpose flour, sifted
1 1/2 cups  Greek yogurt (half full fat, half 0% fat)
grated zest + juice of 1/2 lemon
1 1/2 teaspoons orange blossom water
  4 fresh figs, halved 

Preheat the oven to 180C/375F. In a large bowl, beat the egg yolks with the sugar until creamy and light. Add the flour and mix until combined. Add the yogurt, lemon zest and juice and mix until combined. Add orange blossom water. Whisk egg whites using electric beaters until firm and fluffy Gently fold into yogurt mixture until combined, from the bottom to the top, using a spatula.

Grease a 9-inch springform cake pan with butter. Pour mixture into the pan and arrange the fig slices on top. face up. Bake it in the oven for 50 minutes or until the top is browned. The cake will rise  a lot  but will decrease when removed from the oven. Let cool before serving.

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Tempo di fichi (o meglio, dei primi fichi!)

Me li vedo spuntare sui banchi del mercato, mi fanno l'occhiolino mentre passo in bicicletta e mi diventa automaticamente impossibile resistere al loro richiamo.

Da bambina non ho mai visto fichi comprati a casa mia, c'erano sempre e solo quelli dell'albero della nonna che spuntavano sul tavolto all'inizio di settembre. Erano piccoli e verdolini ma così rossi e dolci dentro che il rischio coma glicemico era reale. Mi ricordo pure che ne avevamo talmente tanti che era impossibile finirli tutti così, nature, ed in pochi giorni, così ci si inventava qualunque cosa per usarli e rompere un po' la monotonia. Con yogurt e miele, al forno con le nocciole, col gelato alla vaniglia o  semplicemente trasformati in composte e marmellate, i fichi erano e sono tuttora una delle cose che fanno più estare per la sottoscritta. 

Anche se ora vivo un bel po' lontana dalla nonna, la smania di fichi non m'è andata via, per cui, beh, li ho comprati. Solo che il numero di familiari si è dimezzato e dopo una scorpacciata di fichi al naturale era giunta ora di farne qualcosa.

Ho trovato questa ricetta e mi è piaciuta al primo colpo, e guarda giarda avevo pure tutto quel che mi serviva per farla. Niente burro, uova montate separatamente, un niente di farina e voilà, fatto. A metà tra il clafoutis e il soufflé, con quel tocco mediterraneo dato dall'acqua di fiori d'arancio, l'ho trovata perfetta per una pausa dolce ma leggera in questi giorni di caldo estremo.  

Noi ce la siamo goduta con un té freddo alla menta, tanto per restare in tema... Ma son sicura che saprete tovare un modo ugualmente valido di mangiarla.

Torta turca di yogurt e fichi

Ingredienti (per una teglia a cerniera di 22cm):
4 uova grandi codice 0
1/2 tazza di zucchero 
3 cucchiai di farina 00 setacciata
375 ml di yogurt greco (per metà intero e metà 0% di grassi)
il succo e la buccia grattugiata di 1/2 limone
1 1/2 cucchiaini di acqua di fiori d'arancio
  4 fichi 

Scaldate il forno a 180°C. Dividete i tuorli dagli albumi, lavorate a crema i tuorli con lo zucchero, aggiungete la farina, poi lo yogurt, la buccia e il succo di limone e l'acqua di fiori d'arancio. Montate gli albumi a neve e quando ben fermi trasferiteli nella terina col composto di yogurt. Incorporateli mischiando delicatamente con movimenti dal basso verso l'alto. Imburrate uno stampo di 22 cm e versateci il composto. Adagiate i fichi tagliati a metà con la parte di polpa visibile rivolta verso l'alto.  Infornate per 50 minuti circa, fino a doratura. La torta si sgonfierà come un soufflé  poco dopo che l'estrarrete dal forno, il che è normalissimo. Lasciate raffreddare, quindi sformare e servire con un velo di zucchero a velo.  

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36 comments:

  1. I love fresh figs and can't resist them when they're right in season. This sounds delicious!

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  2. Semplicemente deliziosa. Le foto poi sono stupende

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  3. Cinguettio da donne: ma quanto bella è quella fotina? Bellissima Vale!

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  4. Golosissima, mi sono subito iscritta tra i tuoi lettori fissi, passa da me se ti va...ciao SILVIA

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  5. che bella idea, mi piacerebbe provare un dolce turco! E che belle foto...

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  6. @tutti/all: thank you, grazie grazie!
    @Maria: can you still find some where you live? Or is it too cold?
    @lerocherhotel: troppo gentili!:)
    @Reb: se sapessi che attrezzatura rudimentale :))
    @sississima: grazie di essere passata! Il tuo blog è un amore!
    @pips: grazie mille.Appena l'ho vista ho pensato che dovevo provarla, e trovo sia l'ideale per l'estate!

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  7. ciao valeria! what a cake! lovely!
    and amazing pictures!

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  8. gorgeous! what do you do if you don't have orange water?

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  9. I've grown to love figs in recent years, and this sounds delicious! I wonder how well it'd work with plain coconut milk yogurt. We've got a dairy allergy in the house, so things can get tricky.

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  10. @juliana:thanks a lot! and thanks for the visit!
    @the actor's diet: you can use rose water or just another essence you might like --lemon, almond, vanilla etc.
    @lollingabout: I think coconut milk or almond milk would totally work. Let me know :)

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  11. Divina! giuro, DIVINA. la foto prima di tutto (d'altronde è quella che invita l'occhio ad approfondire con la gola, no?) e la ricetta poi.

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  12. ciao!
    ho visto la foto di questo meraviglioso dolce su pinterest, e scopro il blog che ci sta dietro, ancora più meraviglioso! Brava!!!

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  13. Sembra meravigliosa e buonissima! la teglia...wow sembra quella vecchia di mia mamma che tanto ho cercato ma sembra sparito....pezzi d'epoca!

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  14. Hi Valeria! Just stopping by to say Hello! Your Fig Tart looks very delicious, I will have to give this one a try. Figs are one of my favorite fruits. By the way [BTW] I love your cake pan you baked the tart in! And I say this with everyone else, your photos are fantastic. Thanks for sharing all that you do. Michael

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    1. Michael – thank you so much for your words! The cake tin was a happy finding in a shared house I no longer live in, but I certainly made sure I got to use it while I was there :)

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  15. Oh this cake looks so good! I'm not a huge fan of figs but I'm sure I could make an exception to try this one :)

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    1. It is a keeper – I was skeptikal at first but it turned into a fluffy, heavenly, light delicious cake. x

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  16. Looks lovely! What sized pan did you use?

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    1. I think in in metric it was a 24cm round pan (non spring form, but I guess both would work).

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  17. Thanks! I have just one more question - I have 2 types of orange blossom water, one is by Clic brand and has a very nice fragrance, and the other is Nielson Massey brand which smells very strongly of alcohol. Which should I use?

    Thanks so much :) I'm going to try this out for Thanksgiving dinner!

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    1. So sorry for the late reply - the nice one I would say :) It shouldn't smell like alcohol.

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  18. This recipe looks lovely and I can't wait to try it, and would have loved to share it with others, but it will not pin properly with use of the picture.

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    1. Hi Lisa, thank you about your kind words, I suspect it has to deal with the fact it comes from Flickr, there must be a clash there! Thank you for letting me know. x

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  19. I've just put the batter in the oven. It already taste delicious. Really looking forward to the result <3 Thanks for the recipe and lovely pictures.

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    1. Thank you Isa – looking forward to hear how you liked it!

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  20. Hi. I wanted to let you know I converted this recipe to gluten free for a dinner party and it was delicious. Could I please post my version on my gluten free blog with links and credits back to your blog?

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  21. I was just wondering if anyone has ever tried to freeze this. I want to have it for a post-wedding brunch but I have to make it before the event.

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    1. Hello, I have never tried unfortunately so I can't say I suggest it – if you feel like give it a try, I'd love to hear how it was! thanks

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  22. Made this today in a mini version (half the recipie) and this was a big hit! Thanks a lot!

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    1. that's great to hear – thanks for sharing! x

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  23. just made this and it didn't raise at all? never made a yogurt based cake before, but should a cake have baking powder or soda?

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    1. Hello, this cake is like a soufflè, so it only counts on the eggs to raise, particularly the egg whites. sometimes, in a damp environment the egg whites become too heavy and don't allow the cake to rise correctly, same for egg whites that haven't been beaten to soft peaks. did any of this occurred by any chance? x

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