Athena's Rose Cake

Ingredients for 1 servings:

• 400 g flour
• ½ cube of yeast
• 200 g yogurt (Greek cream yogurt)
• 75 ml milk
• 75 g sugar
• 1 tsp salt
• 75 g butter
• 1 orange(s), peel
• 150 g fig(s), dried
• 1 orange(s), the juice
• 75 g butter
• 75 g honey
• 150 g ground almonds
• 1 tsp cinnamon
• 50 g powdered sugar
• 50 g honey
• 1 tbsp water
• 1 tbsp orange juice
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 10 minutes

moist – aromatic yeast pastry with fruity almond filling

Sift the flour into a bowl. Warm the yogurt with the milk, crumble in the yeast, and stir in with the sugar. Add the warm yogurt mixture to the flour and mix lightly with a fork. Add the flaked butter, orange zest, and salt. Knead everything with the dough hook of a hand mixer until you have a smooth dough. The dough should no longer stick to the sides of the bowl and have a smooth surface. Cover and let rise in a warm place for about 1 hour. For the filling, chop the figs and place them in a bowl. Pour over the orange juice and let stand for at least 30 minutes. Mix the softened butter with the honey. Grease a springform pan well. Roll out the well-risen yeast dough on a lightly floured surface into a rectangle approximately 25 x 40 cm. Stir the almonds and cinnamon into the honey butter with the fig and orange mixture. Spread this mixture as evenly as possible over the rolled-out yeast dough. Now roll up the dough tightly from the longer side and cut into slices approximately 2-2.5 cm wide. Place the slices close together in the springform pan in a ring shape. Flatten slightly if necessary to create an even surface. Cover the pan and let the cake rise again for about 20-30 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Bake the cake in the pan for about 25-30 minutes. Let cool in the pan. While the cake is still only lukewarm, mix the powdered sugar with the honey, water, and juice. Spread this glaze over the cake and let it soak in a little if necessary. It tastes great both lukewarm and cold and will keep for several days.