Greek Yogurt Mediterranean Breakfast Cake : best way to start your day !
Late summer is here with its beautiful colours and fruits to create amazing and healthy dishes and winter stocks. Mornings are cold ( at last) and the sun shines the whole day with occasional rains to water the plants and wash away the heat we had for months. Beautiful.
Before we start making pumpkin dishes full speed ahead, here comes one breakfast recipe so dear to both my son and me since it includes our favourite ingredients: Greek yogurt, figs and honey and is so simple to make. Small batch is our key word since I cook fresh meals every two days so none of us is bored with same breakfast or any other meal. Leftovers are my office lunches so we eat home made and healthy food. Most of the time.
Take a closer look:
Now and then, we cannot resist eating junk food. On such occasions, we go out to get the food wrapped in paper bags and bring it home. Then, my son says it is our picnic day. We sit on the floor, open the bags and go for it; burgers, fries and pies, bubbles. Picnic day it is because we used to ride bicycles to one of the parks and had a snack there when he was really small kid.
Then, after junk food, the next day, we are back to normal food like breads, cereals and fruits and I would very much like to share this perfect figs breakfast cake with you since it is the right season to do it, if fresh figs are available. You need only two of them o make this small batch cake.
If using dried ones, I suggest to bathe them in tea for a while if making breakfast for a family. If making it for adults, then it would be excellent to make an alcohol bath (red wine or rum). If you do not have dried figs, garnish the cake with any other kind of dried fruits before baking and serve with tea or coffee.
Greek Yogurt Mediterranean Breakfast Cake
- 1 egg
- 2 Tbsp sugar
- 6 Tbsp flour
- Pinch of salt
- 1/2 tsp baking powder
- Lemon zest to taste
- 5 Tbsp Greek yogurt
- 2 figs, cut to quarters
- Honey to spread over the slices, once the cake is baked
Preheat the oven to 180 C/ 356 F.
In a medium sized bowl, mix egg, sugar, flour, salt, baking powder, lemon zest and yogurt.
Spray the bread dish with oil.
Pour the mixture into the dish and place the fig quarters on the top.
Bake for 23 minutes or until skewer inserted in the middle comes out clean.
Serve while still warm and spread with honey.