Ingredients

For the Cake:

•  1 tbsp baking powder
• ½ cup (100 g) sunflower seed oil
• 1 jar (125 g) plain white yogurt
• ½ cup (100 g) cane sugar
• 3 large eggs
• 2 ½ cups (300 g) 00 flour (or all-purpose flour)
• Grated zest of 1 lemon
• 3 tsp fig jam

For the Topping:

• 5–6 fresh figs, washed, dried, and quartered
• 3 tsp raw brown sugar (for caramelizing figs)
• 5–6  walnuts, chopped
• 2 tsp raw brown sugar (to mix with walnuts)

Step-by-Step Method

1. Prepare the Figs:

1. Cut the fresh figs into quarters.
2. In a small saucepan, caramelize the figs with 3 tsp raw brown sugar over medium heat for about 5 minutes, being careful not to overcook. The figs should remain intact.
3. Transfer the caramelized figs to a plate to cool.

2. Prepare the Walnuts:

1. Crack the walnuts, chop them into small pieces, and mix with 2 tsp raw brown sugar. Set aside.

3. Make the Cake Batter:

1. In a mixing bowl, whisk the eggs and sugar until the mixture is light and foamy.
2. Gradually add the grated lemon zest, flour, yogurt, and sunflower oil, stirring gently with a wooden spoon.
3. Incorporate the fig jam, mixing until the batter is smooth and well-combined.

4. Assemble the Cake:

1. Preheat your oven to 300°F (150°C) (fan-assisted).
2. Grease a 24 cm (9.5-inch) doughnut mold with butter or line it with parchment paper.
3. Pour the batter into the prepared mold.
4. Arrange the caramelized fig wedges on top of the batter.
5. Sprinkle the surface with the walnut-sugar mixture and an extra dusting of brown sugar.

5. Bake the Cake:

1. Bake the cake in the preheated oven for 45–50 minutes.
2. Check for doneness with a toothpick; if the cake begins to brown too quickly, cover it with aluminum foil during the last 10–15 minutes.
3. Remove the cake from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack.

6. Serve:

1. Once cooled, slice and enjoy your Ciambellone Fichi e Noci as a breakfast treat, snack, or dessert.