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

Raspberry Fig & Pistachio Cake

September 25, 2014 by Laura Scott 28 Comments

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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

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Related

Filed Under: Cakes, Desserts, Family food, Froothie recipes, Puddings, Simple and in Season, Tea time treats Tagged With: baking, Cake, Fig, Pistachio, Raspberry, Tea time

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Comments

  1. Becca @ Amuse Your Bouche says

    September 25, 2014 at 2:00 pm

    This is so gorgeous!!! Love the fresh fruit poking out the top and the dusting of icing sugar – just beautiful 🙂

    Reply
    • Laura Scott says

      September 25, 2014 at 2:14 pm

      Thanks Becca, I think raspberries & figs are so photogenic, love them to eat too!

      Reply
  2. kellie@foodtoglow says

    September 25, 2014 at 3:57 pm

    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
    • Laura Scott says

      September 25, 2014 at 7:18 pm

      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
  3. Deena kakaya says

    September 25, 2014 at 4:13 pm

    This is so beautiful Laura x

    Reply
    • Laura Scott says

      September 25, 2014 at 7:19 pm

      Thanks Deena, pleased you like it!

      Reply
  4. Sarah says

    September 25, 2014 at 10:40 pm

    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
    • Laura Scott says

      September 26, 2014 at 1:03 pm

      Well you have certainly benefitted from the fig harvest and you could always use frozen raspberries too. Again, we have lots of figs, all haven’t ripened though!

      Reply
  5. Sally - My Custard Pie says

    September 26, 2014 at 11:28 am

    An absolutely beautiful cake and I love the flavours.

    Reply
    • Laura Scott says

      September 26, 2014 at 1:04 pm

      Thanks Sally, pleased you like it 🙂

      Reply
  6. Camilla @FabFood4All says

    September 26, 2014 at 12:30 pm

    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
    • Laura Scott says

      September 26, 2014 at 1:05 pm

      No problem Camilla, your olive oil cake did look great though. Hope it was worth the effort!

      Reply
  7. Jacqueline Meldrum says

    September 26, 2014 at 1:46 pm

    Oh please push a slice this way Laura. I think it’s your duty, really!

    Reply
    • Laura Scott says

      September 26, 2014 at 9:45 pm

      Ok Jac, will do!

      Reply
  8. Jen @ Blue Kitchen Bakes says

    September 26, 2014 at 5:24 pm

    Absolutely gorgeous cake, love the flavour combination and it looks so nice baked in a tart tin

    Reply
    • Laura Scott says

      September 26, 2014 at 9:46 pm

      Yes, thanks Jen, that is what appealed to me too. Had never thought how good a cake can look when baked in a tart tin!

      Reply
  9. Stuart Vettese says

    September 26, 2014 at 8:56 pm

    Hmmm, not technically a petite treat Laura – whole cakes are not usually allowed! But I shall let you off this time lol! Thanks for taking part 🙂

    Reply
    • Laura Scott says

      September 26, 2014 at 9:49 pm

      Ah yes, Stuart. I will make a mini one to take it’s place 😉

      Reply
  10. Nazima says

    September 28, 2014 at 12:25 pm

    so pretty Laura – thank you for sharing your lovely pictures and linking your bake to simple and in season x

    Reply
    • Laura Scott says

      September 30, 2014 at 11:32 am

      No problem Nazima!

      Reply
  11. Kevin Chambers-Paston says

    October 3, 2014 at 8:45 pm

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

    Reply
    • Laura Scott says

      October 4, 2014 at 7:08 pm

      Thanks Kevin, I know it is hard to stop at one piece of cake!

      Reply
  12. Borough 22 Brownies says

    October 9, 2014 at 12:34 am

    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. Lou @EatYourVeg says

    November 10, 2014 at 10:28 pm

    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
  14. Hatti | isthisfood says

    September 28, 2015 at 1:50 pm

    What a beautiful cake! An perfect for this time of year. Yum.

    Reply
    • Laura Scott says

      September 28, 2015 at 2:44 pm

      Thank you Hatti!

      Reply

Trackbacks

  1. Fig and Prosciutto Sandwiches with Whipped Cheese and Honey - says:
    September 29, 2015 at 9:45 pm

    […] Raspberry, Fig and Pistachio Cake from How To Cook Good Food […]

    Reply
  2. Fig and Walnut Yogurt with honey and thyme - Supper in the Suburbs says:
    September 18, 2016 at 9:01 am

    […] Raspberry, Fig and Pistachio Cake […]

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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