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This is the second attempt I have had at writing a recipe using Rachel’s Yoghurt.  I am entering the Mamamia food blogger competition as they are looking for a passionate food blogger and I am hoping it might be ME!

Figs are one of my favourite ingredients and I have written about them several times before. My father-in-law grew them in his back yard. I will always remember standing underneath his old wooden ladder as he went up the top to pick the best figs for us. Believe me there is nothing like a freshly picked fig, warm from the sun. Of course when baking you can always use dried figs as they are easier to find and hold their flavour well during baking. I hope you will enjoy making and eating this easy Black Plum and Roasted Fig Yoghurt Loaf with Dried Figs.

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Recipe

1 cup vegetable oil
1 1/2 cups caster sugar
2 eggs
500 grams of Rachel’s black plum and roasted fig yoghurt
2 cups self-raising flour
7 dried figs chopped into small pieces dusted in flour to stop them from sinking into the mixture

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Method

Preheat oven to 160 degrees C.  Grease and line loaf tin.

Whisk together the vegetable oil and caster sugar in a mixer or with a hand mixer.  Add the eggs one at a time and whisk again. Then mix in the yoghurt.  Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix.  Fold through the chopped figs (covered in flour as I suggested) then pour into the prepared cake tin.

Bake for 1 hour and 20 minutes or until cooked through. Leave to cool in the tin.

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