Yoghurt Loaf Cake

1. Preheat oven to 170°C (150°C fan-forced) and grease or line with baking paper a 10cm x 20cm (4” x 8”) loaf cake tin.
2. Whisk eggs and sugar together in a free-standing mixer until thick and pale.
3. Sift together flour, semolina, baking powder, baking soda, ground spices and salt in a large bowl, then stir almond meal through to combine.
4. Pour melted butter, yoghurt, vanilla and one third of the egg mixture over the flour mixture, and stir to combine, then gently fold in remaining egg mixture.
5. Pour mixture into prepared cake tin, then bake in preheated oven for 35 minutes until a skewer inserted into the centre comes out clean. Cover after 20-25 minutes with foil if cake starts to darken significantly.
6. Allow to cool completely in tin. Cake will keep for 1-2 days unfrosted in an airtight container, but after frosting and decorating with fresh fruit it is best consumed within a few hours.

Maple Cream Cheese Frosting

1. Whisk together cream cheese, sugar and salt until light and creamy, then add maple syrup and whisk further to combine. Set aside until serving.

To Serve

1. Place loaf cake on a serving platter and spoon over with cream cheese frosting. Decorate with fresh berries and slices of fresh figs. Sprinkle with slivered almonds and dust with sifted icing sugar, if desired.

Enjoy!