Fig and Oatmeal Cake
8 servings
60 minutes
Fig and oatmeal cake is a cozy treat with European roots that embodies the warmth of home baking. The combination of sweet dried figs and the spicy tenderness of cinnamon, ginger, and nutmeg makes it particularly aromatic. Oatmeal adds structure and a light moisture, while orange zest provides a refreshing citrus note. This cake is perfect for morning tea or cozy evenings. Thanks to natural yogurt and honey, it is soft but not overly sweet. It can be served with a cup of hot coffee or warm milk and used as a base for dessert variations with nuts, chocolate, or yogurt cream. This cake is a delicate blend of traditions and healthy ingredients that offers comfort and enjoyment.
1
Grate the orange zest using a fine grater and squeeze out all the juice. Whisk the eggs well with sugar or honey, add oil, orange juice, yogurt, zest, and spices. Stir in the oats and let this mixture sit for about an hour to soften the oats. Rinse the raisins and figs, pour boiling water over them and let sit for 15 minutes. Then dry with paper towels and chop finely.
- Oranges: 1 piece
- Chicken egg: 3 pieces
- Honey: to taste
- Vegetable oil: 50 ml
- Plain (natural) yoghurt: 2 tablespoons
- Ground cinnamon: to taste
- Ground ginger: to taste
- Ground nutmeg: to taste
- Quick-cooking oat flakes: 1 glass
- Dark raisins: 50 g
- Dried figs: 100 g
2
When the oatmeal softens, add chopped dried fruits and flour to the mixture. Add the flour gradually to avoid making the dough too stiff. If necessary, you can add a couple more spoons of yogurt or water. At the very end, add the baking powder and soda, and mix quickly. Do not knead the dough with soda for too long, otherwise the reaction will occur before baking, and the pie will turn out flat and dense. Pour the dough into a greased pan; mine is a round springform with a diameter of 23 cm.
- Whole grain (wholemeal) flour: 1 glass
- Plain (natural) yoghurt: 2 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
3
Bake at 180 degrees for 40-50 minutes. Check readiness with a wooden toothpick; it should come out dry.
- Vegetable oil: 50 ml