how to cook good food

recipes for food lovers

You are here: Home / Cakes / Raspberry Fig & Pistachio Cake

Raspberry Fig & Pistachio Cake

by 28 Comments

Jump to Recipe Print Recipe

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.

raspberry fig

Raspberry fig & pistachio cake

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.

raspberry fig

Raspberry fig & pistachio cake

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.

raspberry fig

Raspberry fig pistachio cake

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:

Blog challenges 4 Sept 2014

Treat Petite (Anything goes) – Cakeboi & The Baking Explorer

Four Seasons Food (Getting fruity) – Eat Your Veg & Delicieux

Simple and in Season – Franglais Kitchen & Ren Behan

Bookmarked Recipes – Tinned Tomatoes

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
Print

Raspberry Fig & Pistachio Cake

A fruity, nutty seasonal bake.
Course Dessert
Cuisine British
Keyword pistachio cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Author Laura Scott

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 180 degrees and butter a loose bottomed tart tin,

  2. Grind the pistachios in a Froothie blender or a food processor until very fine,

  3. Add the caster sugar, baking powder, salt and vanilla to the Froothie/food processor and pulse to combine,

  4. Pour in the melted butter and beaten eggs and whizz until the mixture is incorporated which will take no more than a minute,

  5. Tip the cake batter into your buttered tart tin then decorate with the quartered figs and raspberries,

  6. Bake in the oven for 30 minutes,

  7. When the cake is cool, dust it with icing sugar and serve with raspberries.

Recipe Notes

Adapted from David Tanis

Comments

  2. I saw your pic of this on IG (I think it was there!) and was looking forward to the recipe. And here it is! Raspberries and figs are gorgeous together, and in this soft-looking, not too decadent cake you have elevated them further. Book marking, pinning, etc. Lovely. 🙂

    Reply

    • Thanks for that Kellie, I did pop a pic on IG and I have to say fig & raspberries are such great fruits to have together and the cake itself is nt too heavy nor overly sweet. I am sure you will enjoy it!

      Reply

  4. Looks fabulous Laura, and perfect timing too… I’ve just been given some figs by a friend who has too many this year (and it’s not often you’ll hear a gardener in Yorkshire complaining that their plant has produced too many figs!). Your cake will definitely be made here very soon.

    Reply

  6. That cake looks fab and the froothie sounds amazing! I could have done with one yesterday as my arm was struggling to mix the oil based batter of my daughter’s birthday cake. Thanks for linking and to my cakes:-)

    Reply

  11. Woah, that looks seriously GOOD! I have to bake this and then eat it all. Not in one sitting of course! Maybe… 😉

    Reply

  12. This looks amazing. I had my first EVER fig several weeks ago. It was suspended in a sponge cake and haven’t stopped thinking about it ever since. Loved it but this recipe will get me out, buying some and trying to recreate! Such lovely photography too!

    Reply

  13. Gosh this looks truly AMAZING Laura, sunshine in a cake! And what an incredible sounding combination of textures and flavours. Thanks so much for entering it to September’s Four Seasons Food ‘Getting Fruity’ challenge, so so sorry it’s taken me until now to read your glorious post.

    Reply

Trackbacks

Feel free to leave me a comment. I would love to hear your thoughts!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

As Seen In…

Subscribe to How to Cook

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.