Walnut Cake with Braised Figs and Yogurt

For the walnut cake with braised figs, first prepare the yogurt cream.

For the yogurt cream, soak the gelatin in cold water. Beat the whipped cream until not too firm. Stir the yogurt with maple syrup and lemon zest until smooth. Dissolve the gelatin in a little warm water and stir into the yogurt, then fold in the whipped cream. Pour the mixture into a bowl and chill for at least 2 hours. Use a spoon or ice cream scoop to form dumplings.

For the walnut cake, beat the butter with the sugar until fluffy, add the egg yolks one at a time and beat the egg whites until not too stiff. Stir into the butter the flour, baking powder and milk, fold in the beaten egg whites. Carefully mix in the chopped walnuts. Pour into a buttered and floured cake tin (26 cm diameter) and bake at 180°C convection oven for 40 minutes.

For the figs, remove the stem from the figs and cut the figs crosswise up to the center. Spread a teaspoon of honey and butter in each of the figs, put them in an ovenproof dish, pour the port wine. Braise at 160°C convection oven for 10 to 15 minutes.

Bring the broth to a boil once and thicken it with cornstarch dissolved in a little water. This makes a great sauce.

Arrange the walnut cake with the braised figs and yogurt and serve.

Preparation Tip:

A wonderful walnut cake recipe!

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