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Turkish yogurt cake with figs Ingredients (for a 22cm/9-inch spring pan): 4 large eggs, separated 1/2 cup cane sugar 3 tablespoons AP 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 180 degrees C. 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 ...