Pistachio Cake with Figs & Honey

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Pistachio Yogurt Cake.

Here is another wonderful cake that seems to appeal to everyone. I served this Pistachio Cake with ripe succulent figs drizzled with Acacia honey and with a bowl of tangy Greek yogurt on a side. To make you feel even less guilty, there is some nutritional value in this savory, feel-good cake provided in the form of the crunchy pistachios. Feel free to substitute the figs with your favorite berries and a scoop of ice-cream (less nutritional value, but tastes sooo good. I usually pair my desserts with wine and for this cake I chose Muscat de Saint Jean de Minervois. It is a French dessert wine with rich golden yellow color distinguished by complex aromas of apricots, quince, mandarin and honey. It has great palatability and will further enhance the deliciousness of this moist cake – savor every slice!

Ingredients.

  Ingredients: unsalted butter, olive oil, eggs, at room temperature, Greek yogurt, shelled pistachios, all-purpose flour (plain), baking powder, fine salt, superfine (caster) sugar, fresh figs, honey.

Lining the cake pan with buttred parchment papper.

Butter the inside of a deep eight-inch round cake pan. Then line the bottom with a circle of parchment paper. Preheat the oven to 325° F.

Melted butter is being poured into a mixing bowl.

Melt the butter in a pan, and then pour it into a large mixing bowl.

Pouring the olie oil.

Pour in the oil and let cool for a few minutes.

Cracking the eggs.

 

Add the eggs and yogurt to the bowl and whisk until smooth and even.

Add the eggs and yogurt to the bowl and whisk until smooth and even.

Process pistachios with the flour until fine and sandy.

Put ¼ cups of pistachios into a food processor with one tablespoon of the flour and process until fine and sandy.

Adding nuts, baking powder, sugar, batter.

Add the nuts; flour, baking powder, salt and sugar to the battery mixture, then fold together using a spatula until thoroughly combined.

Cake batter.

The batter is poured into the pan, smoothing the top.

Pour the batter into the pan and even out the top. Bake the cake for 45 minutes or until evenly risen and golden and a skewer or toothpick inserted into the middle comes out clean. Cool the cake in its pan for 15 minutes, and then transfer it to a cooling rack.

Pistachio Cake with Figs and Honey.

Slice the figs in half and sit a few pieces on top of the cake. Drizzle two tablespoons honey over the top of the cake and fruit, then sprinkle with the remaining whole nuts. Serve the rest of the figs and yogurt on the side. The cake can be served warm or at room temperature.

 

Bon Appétit!
Svitlana

Pistachio Cake with Figs & Honey

recipe details

Serves 8

Ingredients

  • 7 tablespoons unsalted butter, plus extra for greasing
  • Scant ½ cup olive oil
  • 3 eggs, at room temperature
  • Scant 1 cup Greek yogurt, plus extra to serve
  • 1 ¾ cups shelled pistachios
  • 1 ¼ cup all-purpose flour (plain)
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup superfine (caster) sugar
  • 6 fresh figs
  • 2 tablespoons honey, plus extra to serve

Directions

  1. Butter the inside of a deep 8-inch round cake pan, then line the bottom with a circle of parchment paper. Preheat the oven to 325° F.

  2. Melt the butter in a pan, and then pour it into a large mixing bowl. Pour in the oil and let cool for a few minutes.

  3. Add the eggs and yogurt to the bowl and whisk until smooth and even.

  4. Put ¼ cups of pistachios into a food processor with 1 tablespoon of the flour and process until fine and sandy. If you don’t have a food processor, the next best thing is to put the pistachios into a food storage bag, squeeze out the air, then bash the nuts with a rolling pin until fine.

  5. Add the nuts; flour, baking powder, salt and sugar to the buttery mixture, then fold together using a spatula until thoroughly combined. Pour the batter into the pan and even out the top.

  6. Bake the cake for 45 minutes or until evenly risen and golden and a skewer or toothpick inserted into the middle comes out clean. Cool the cake in its pan for 15 minutes, and then transfer it to a cooling rack.

  7. Slice the figs in half and sit a few pieces on top of the cake. Drizzle 2 tablespoons honey over the top of the cake and fruit, then sprinkle with the remaining whole nuts. Serve the rest of the figs and yogurt on the side. The cake can be served warm or at room temperature.

    Wine Pairing Les Petits Grains, Muscat de Saint Jean de Minervois Vin Doux Naturel, Languedoc, France

    This recipe is adapted from the book What to Cook & How to Cook it Fresh & Easy by Jane Hornby.

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