Sticky Fig and Pistachio Cake

I have heard of people who don’t like overly sweet food (I clearly don’t move in the type of circles they do, otherwise I probably wouldn’t eat so much cake). If you’re one of these people then you might like this cake as it isn’t too sweet; it is really delicious though!

It is particularly good served with Pistachio ice cream.

Serves 8

The ingredients:

Butter – 175g
Caster sugar – 175g + a tablespoon extra for making the fogs sticky
Eggs – 2
Self-raising flour – 175g
Ground almonds – 100g
Milk – 2 tablespoons
Figs – 6
Pistachios – 100g
Water – 2 tablespoons

Slivered almonds to decorate.

The recipe:

  • Line the base of a 20cm loose-bottomed cake tin with baking paper.
  • Set the oven at 170°C
  • Heat the water and 2 tablespoons of sugar in a frying pan, and cut your figs into 1cm thick slices.
  • Once the sugar has dissolved, lay the figs in the mixture and let them go sticky.
  • Decorate the bottom of the cake tin with the figs (making sure the baking paper is in place, and remembering that this will be the top of the cake once you turn it out); I usually put one in the centre and then the rest all round the edges. If there are more than you need for your decoration, chop them up and add them to the cake mix later when you add the pistachios.
  • Cream the butter and sugar together until pale and fluffy (I don’t have a mixer, so I use a wooden spoon).
  • Beat the eggs lightly, then add to the creamed butter and sugar a little at a time, pushing the mixture down the sides of the bowl occasionally with a rubber spatula. If there is any sign of curdling, stir in a tablespoon of the flour.
  • Mix the flour and almonds together and fold in slowly, in two or three separate lots.
  • Add the milk, and once it is incorporated add the pistachios (and leftover figs if you have any).
  • Scrape the mixture into the cake tin and bake for an hour and ten minutes (this is quite a deep cake, hence it requiring such a long bake).
  • Test with a skewer; if it comes out relatively clean, then the cake is done.
  • Leave the cake to cool for ten minutes or so in the tin, then run a palette knife around the edge and slide it out onto a plate.
  • Decorate with the slivered almonds; I usually make a flowery pattern in the centre amongst the figs, but let your inner creativity out and see what you come up with.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s