Prajitura cu smochine si iaurt

Smochinele de septembrie nu asteapta! Si nici aceasta prajitura! Aluat umed cu iaurt grecesc si vanilie, smochine mov-inchise taiate in sferturi si zahar brun care face magie la cuptor. Simpla, rapida si exact genul de desert pe care il faci o data si dupa care il astepti in fiecare toamna! Secretul sta in combinatia dintre iaurtul grecesc care da aluatului o finete aparte si zaharul brun de deasupra care caramelizeaza usor smochinele in timpul coacerii creand acea crusta fina, parfumata si usor crocanta care face diferenta dintre o prajitura buna si una de tinut minte. Gata in 30 de minute prajitura cu smochine si iaurt este reteta de toamna pe care o faci cat smochinele sunt in plin sezon!

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INGREDIENTE (pentru 6)

40 ml ulei de masline
75 grame zahar
2 oua
100 grame faina
1 lingurita praf de copt CIO
2 lingurite esenta de vanilie CIO
60 grame iaurt grecesc
1 priza de sare
5 smochine taiate in sferturi
2 linguri zahar brun
zahar pudra pentru pudrat

Preincalzim cuptorul la 180°C si ungem o tava cu putin ulei de masline.

Punem zaharul in blender si il mixam cateva secunde pana obtinem zahar pudra fin. Adaugam ouale, faina, praful de copt, esenta de vanilie, iaurtul grecesc, uleiul de masline si sarea. Mixam bine pana obtinem o compozitie omogena, fina si cremoasa.

Transferam compozitia in tava pregatita si o nivelam uniform. Asezam smochinele taiate in sferturi deasupra sau distribuite uniform dupa preferinta. Presaram zaharul brun deasupra si introducem in cuptorul preincalzit la 180°C pentru 30 de minute pana trece testul scobitorii si suprafata este frumos rumenita.

Lasam prajitura sa se racoreasca, pudram cu zahar pudra si servim!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Prajitura cu smochine si iaurt, te invitam sa incerci si alte retete inspirate:

Prajitura cu prune New York Times - Original Plum Torte — Prajitura cu prune New York Times – Original Plum Torte

Curmale la gratar cu inghetata de vanilie si sare Maldon

Tort de biscuiti Krantz cu nuci caramelizate

English version

Fig and Yogurt Cake

September figs do not wait — and neither does this cake! A moist batter with Greek yogurt and vanilla, deep purple figs cut into quarters and brown sugar that works its magic in the oven. Simple, quick and exactly the kind of dessert you make once and find yourself waiting for every autumn! The secret lies in the combination of Greek yogurt that gives the batter a particular fineness and the brown sugar on top that gently caramelises the figs during baking — creating that fine, fragrant and slightly crispy crust that makes the difference between a good cake and one you remember. Ready in 30 minutes, fig and Greek yogurt cake is the autumn recipe you make while figs are in full season!

INGREDIENTS (for 6 servings)

40 ml olive oil
75 grams sugar
2 eggs
100 grams flour
1 teaspoon CIO baking powder
2 teaspoons CIO vanilla essence
60 grams Greek yogurt
1 pinch of salt
5 figs cut into quarters
2 tablespoons brown sugar
icing sugar for dusting

Preheat the oven to 180°C and grease a baking tin with a little olive oil.

Place the sugar in a blender and blitz for a few seconds until you get fine icing sugar. Add the eggs, flour, baking powder, vanilla essence, Greek yogurt, olive oil and salt. Mix well until you get a smooth, fine and creamy batter.

Transfer the batter into the prepared tin and level it evenly. Arrange the fig quarters on top, distributed evenly according to preference. Sprinkle the brown sugar on top and place in the oven preheated to 180°C for 30 minutes until a skewer comes out clean and the surface is beautifully golden.

Leave the cake to cool, dust with icing sugar and serve!

If you enjoyed this fig and yogurt cake recipe, we invite you to try other recipes for inspiration: The New York Times Plum Cake — Original Plum Torte, Grilled dates with vanilla ice cream and Maldon salt or Biscuit Krantz Cake with Caramelised Walnuts.

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