Yoghurt has come a long way since my school days. I remember carrying either strawberry or vanilla flavours in my lunch box and would tire of them easily. Today, the choices are unlimited with stores spoiling us with exotic flavours to explore and encouraging us to be creative with our breakfasts and snacks.
Rachel's yoghurt is all of the above. The fruit combinations are deliciously bold, and i would gladly sit on a train unapologetically eating every spoonful! I first stumbled upon this yoghurt through Mamamia. I was intrigued and felt compelled to take on the challenge of creating a recipe involving this delicious ingredient.
Admittedly, it was a tough choice between the four flavours but black plum and roasted fig was my pick. I decided to add the yoghurt in to my almond meal cake base, top it with burnt fig, almond meal crumbs and the burnt fig drizzle to finish.
It's safe to say that this combination was a hit with my biggest critic- my one year old!
Items You Need:
Almond Meal Batter
- 4 eggs
- 100 grams of room temperature butter
- 1/4 cup of sugar
- 2 cups of almond meal
- 1/2 cup of plain flour
- 1 1/2 tablespoon of Rachel's yoghurt (black plum and roasted fig)
Burnt Fig Drizzle
- 5 figs
- 1 cup of white caster sugar
- 1 tablespoon of almond meal crumbs
Preheat the oven to 170 degrees C.
1. Beat the sugar and butter together till creamy. Add the eggs individually and beat well.
2.Sift the flour into the batter and fold in the almond meal and the yoghurt.
3. Line a round baking tin with grease proof paper and add the mixture.
4. Place in the oven for 30-40 minutes. Be sure to check intermittently to ensure the top has browned and that the skewer inserted comes out clean.
Burnt Fig Drizzle
1. Scatter the caster sugar in a pan and halve the figs.
2. Place the halved side down on to the sugar
3. On medium heat, cook the figs till there is a slight burning smell and the juice starts to fill the pan slightly (this will take around 15-20 minutes)
4. Remove and set aside. When cooled the figs will produce a syrup in the bowl, save this for the drizzle
5. Cut a slice of the Yoghurt cake, place two figs on top. Dollop a tablespoon of Rachel's yoghurt, sprinkle with the almond meal crumbs and the burnt fig syrup from the bowl.