Serves 8-10 Ingredients: 4 large eggs, separated 1/2 cup evaporated sugar cane juice 3 tablespoons flour, sifted 1 1/2 cups full fat Greek yogurt Juice of half a lemon Zest of half a lemon 8 fresh figs, washed, stemmed, skins on, sliced Directions: Preheat the oven to 350 degrees F. In a large bowl, beat […] The post Greek Yogurt Cake with Figs appeared first on The National Herald.
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