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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

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