Start with the cream: mix together the jam with the soft butter, grated zest of 1/2 lemon and the coconut flakes. Stir to a homogeneous mixture and leave it aside.
Pour boiling water over the dried figs in a cup and leave them to soften.
Beat the eggs with the sugar in a bowl, mix the yoghurt with the baking soda and once it effervesces add it to the egg mixture.
Add the oil and stir, add the finely diced figs and ground walnuts, sifted flour and stir again.
Pour 1/2 the mixture into a small oiled and sprinkled with flour tray and place in a preheated 356°F (180 °C) oven.
After it catches a very thin, non-burnt crust, smear with the cream. Add the rest of the cake mixture and spread it out evenly.
Place the tray in the oven again and finish baking until ready, checking with a toothpick.
Sprinkle the hot, ready cake with powdered sugar.
Don't miss trying grandma`s tasty and juicy cake!