There are some days when I really crave something sweet. Making a cake is not always the answer as it offers so much temptation and it is all too easy to eat more than just one slice. But then you see a cake like THIS ONE by David Tanis and you know you just have to go and get your apron on and bake.
I had wanted to make a cake including figs since the success with my fig ice cream recently. There are so many flavours that work in perfect harmony with figs and David’s cake partners them with almonds. My own interpretation of this tart shaped cake include raspberries and pistachios and I was more than happy with the end results.
This is a beautiful nutty, fruity and delicately perfumed sponge of the most gorgeous olive green hue. The seeds of the figs add a perfect crunchy bite. This is a sponge that is not too heavy handed on sweetness so adding a light dusting of icing sugar when the cake has cooled finishes it off perfectly.
As I was using my Froothie to blitz the pistachios for this cake, I decided to try it out on whizzing up the cake batter and it worked. It took seconds!
If you like the flavours I have used in my cake you may also like these sweet bakes:
Chocolate pistachio cake – Elizabeth’s kitchen diary
Fig & Almond cake – Feeding boys
Cupcakes with a raspberry buttercream – Fab Food 4 All
Chocolate raspberry & hazelnut cupcakes – Blue Kitchen Bakes
Gluten free fig cake with red currants – Maison Cupcake
Summer berry vegan cheesecake – Franglais Kitchen
I am linking my cake to the following challenges:
Four Seasons Food (Getting fruity) – Eat Your Veg & Delicieux
I received my Froothie Optimum 9400 blender for review purposes but all views expressed here are my own. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission via the affiliate links widget on my sidebar.
Raspberry Fig & Pistachio Cake
- 4 Ripe figs cut into quarters
- 1/2 Punnet of fresh raspberries
- 60 g Butter melted
- 3 Eggs beaten
- 100 g Ground pistachios
- 100 g Caster sugar
- 60 g Plain flour
- 1 tsp Baking powder
- 1/2 tsp Vanilla extract
- p Pinch of sea salt
- Icing sugar to decorate
Pre-heat the oven to 180 degrees and butter a loose bottomed tart tin,
Grind the pistachios in a Froothie blender or a food processor until very fine,
Add the caster sugar, baking powder, salt and vanilla to the Froothie/food processor and pulse to combine,
Pour in the melted butter and beaten eggs and whizz until the mixture is incorporated which will take no more than a minute,
Tip the cake batter into your buttered tart tin then decorate with the quartered figs and raspberries,
Bake in the oven for 30 minutes,
When the cake is cool, dust it with icing sugar and serve with raspberries.
Adapted from David Tanis