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 & 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 & pistachio cake
This raspberry, fig and pistachio cake 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 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
Gluten free fig cake with red currants – Maison Cupcake
Summer berry vegan cheesecake – Franglais Kitchen
I am linking my cake to the following challenges:
Treat Petite (Anything goes) – Cakeboi & The Baking Explorer
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 & Pistachio Cake
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
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Pre-heat the oven to 180 degrees and butter a loose bottomed tart tin,
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Grind the pistachios in a Froothie blender or a food processor until very fine,
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Add the caster sugar, baking powder, salt and vanilla to the Froothie/food processor and pulse to combine,
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Pour in the melted butter and beaten eggs and whizz until the mixture is incorporated which will take no more than a minute,
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Tip the cake batter into your buttered tart tin then decorate with the quartered figs and raspberries,
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Bake in the oven for 30 minutes,
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When the cake is cool, dust it with icing sugar and serve with raspberries.
Recipe Notes
Adapted from David Tanis
This is so gorgeous!!! Love the fresh fruit poking out the top and the dusting of icing sugar – just beautiful 🙂
Thanks Becca, I think raspberries & figs are so photogenic, love them to eat too!
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. 🙂
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!
This is so beautiful Laura x
Thanks Deena, pleased you like it!
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.
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!
An absolutely beautiful cake and I love the flavours.
Thanks Sally, pleased you like it 🙂
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:-)
No problem Camilla, your olive oil cake did look great though. Hope it was worth the effort!
Oh please push a slice this way Laura. I think it’s your duty, really!
Ok Jac, will do!
Absolutely gorgeous cake, love the flavour combination and it looks so nice baked in a tart tin
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!
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 🙂
Ah yes, Stuart. I will make a mini one to take it’s place 😉
so pretty Laura – thank you for sharing your lovely pictures and linking your bake to simple and in season x
No problem Nazima!
Woah, that looks seriously GOOD! I have to bake this and then eat it all. Not in one sitting of course! Maybe… 😉
Thanks Kevin, I know it is hard to stop at one piece of cake!
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!
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.
What a beautiful cake! An perfect for this time of year. Yum.
Thank you Hatti!