This gorgeous dessert looks like more work that it is. Its base is one of dates, almonds and tahini, and the strained yoghurt sweetened with maple syrup forms a luscious stage for ripe torn figs.




Skill level

Average: 3.9 (19 votes)


  • 250 g medjool dates, pitted and coarsely chopped
  • 60 g whole almonds, coarsely chopped
  • 1 tbsp hulled tahini
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 8 figs, torn in half

Maple yoghurt

  • 500 g Greek-style yoghurt
  • 2 tsp pure maple syrup
  • 1 tsp natural vanilla extract


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling/freezing time overnight + 4 hours

You will need to begin this recipe 1 day ahead.

Grease and line a 20 cm springform cake tin.

To make the maple yoghurt, put the yoghurt into a bowl, add the maple syrup and vanilla and mix to combine. Suspend a fine sieve over a bowl. Line the sieve with a double layer of muslin or a clean tea towel, add the yoghurt mixture and twist to enclose, tying the top with kitchen string or an elastic band. Refrigerate overnight. The longer you leave the yoghurt to drain, the firmer it will be.

Put the chopped dates and almonds into a food processor and process until the mixture resembles fine breadcrumbs. Add the tahini, ginger and cinnamon, then process until the mixture just comes together.

Press the date mixture into the prepared cake tin, spread the maple yoghurt over the top and refrigerate for 4 hours. Remove from the tin, top with the figs and serve.


Recipe from Beautiful Food by Jody Vassallo, with photographs by Jared Fowler (Harlequin, $39.99).