Fig, Almond and Pistachio Cake

Ingredients

• unspecified unspecified Whole pistachios (Will be ground into a fine powder)
• unspecified unspecified Almond flour (Finely ground almond powder)
• unspecified unspecified All‑purpose flour (Provides structure)
• unspecified unspecified Salt (Just a pinch)
• unspecified unspecified Baking soda (bicarbonate alimentaire) (Leavening agent)
• unspecified unspecified Ground cinnamon (Adds warm spice)
• unspecified unspecified Unsalted butter, softened (Room temperature for easy creaming)
• unspecified unspecified Granulated sugar (Sweetens the cake)
• unspecified unspecified Vanilla bean (seeds) (Adds aromatic flavor)
• 2 pieces Eggs (Large, at room temperature)
• unspecified unspecified Natural yogurt (Room temperature, plain (no flavorings))
• 6-8 pieces Fresh figs (Stem removed, quartered)
• unspecified unspecified Fig jam (for glaze) (Warm before brushing)
• unspecified unspecified Crushed pistachios (for decoration) (Coarsely chopped)

Instructions

1. Grind pistachios

   Place whole pistachios in the bowl of a food processor and pulse until a fine powder forms.

   Time: PT2M

2. Combine dry ingredients

   In a large mixing bowl, whisk together almond flour, pistachio powder, all‑purpose flour, a pinch of salt, baking soda and ground cinnamon until evenly distributed.

   Time: PT2M

3. Cream butter, sugar and vanilla

   In a second bowl, add softened butter, granulated sugar and the scraped seeds of the vanilla bean. Beat with a mixer on medium speed until the mixture is pale, fluffy and holds soft peaks.

   Time: PT5M

4. Add eggs

   Add the first egg and beat until fully incorporated before adding the second egg. Beat just until the batter looks smooth and glossy.

   Time: PT2M

5. Incorporate dry mixture

   Add the dry‑ingredient bowl to the butter‑egg mixture. Using the mixer on low speed, fold just until the powders disappear; do not over‑mix.

   Time: PT2M

6. Add yogurt and finish batter

   Stir in the natural yogurt with a spatula until the batter is smooth, shiny and slightly thick.

   Time: PT1M

7. Prepare figs

   Remove the stems from the fresh figs and cut each fig into four wedges.

   Time: PT3M

8. Prepare pan and pour batter

   Line the 20 cm cake pan with parchment paper, butter the paper lightly, then pour the batter into the pan and smooth the surface with a spatula.

   Time: PT2M

9. Arrange figs on top

   Place the fig quarters on the surface in a decorative pattern, pressing lightly so they sit on the batter without sinking.

   Time: PT2M

10. Bake the cake

    Pre‑heat the oven to 190 °C (fan‑forced). Bake the cake for 10 minutes, then lower the temperature to 170 °C and continue baking for an additional 30‑40 minutes, or until a knife inserted in the centre comes out with a few moist crumbs.

    Time: PT45M

    Temperature: 190°C then 170°C

11. Cool in pan

    Remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it onto a serving plate.

    Time: PT10M

12. Glaze with fig jam

    Warm the fig jam slightly, then brush a generous layer over the top of the cake using a pastry brush.

    Time: PT3M

13. Decorate with crushed pistachios

    Sprinkle the crushed pistachios around the edge and over the centre of the cake for added texture and visual appeal.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole pistachios: Ground pistachio, Pistachio flour
• Instead of Almond flour: Blanched almond meal
• Instead of All‑purpose flour: Spelt flour, Gluten‑free flour blend
• Instead of Baking soda (bicarbonate alimentaire): Baking powder (use 1½× amount)
• Instead of Ground cinnamon: Ground nutmeg
• Instead of Unsalted butter, softened: Margarine, Coconut oil (for dairy‑free)
• Instead of Granulated sugar: Caster sugar, Coconut sugar
• Instead of Vanilla bean (seeds): Vanilla extract (1 tsp)
• Instead of Eggs: Applesauce (½ cup) for each egg, for vegan version
• Instead of Natural yogurt: Greek yogurt, Sour cream
• Instead of Fresh figs: Dried figs (rehydrated)
• Instead of Fig jam (for glaze): Apricot jam, Honey
• Instead of Crushed pistachios (for decoration): Chopped almonds

Equipment Needed

• Mixing bowl (large)
• Second mixing bowl (medium)
• Hand mixer or stand mixer
• Spatula
• Knife
• Cutting board
• 20 cm round cake pan
• Parchment paper
• Pastry brush
• Oven

Critical Steps — Do Not Skip

• Grind pistachios into a fine powder
• Cream butter, sugar and vanilla until fluffy
• Add each egg only after the previous one is fully incorporated
• Do not over‑mix after adding dry ingredients
• Initial bake at 190 °C then lower to 170 °C
• Check doneness with a knife test

Chef Tips from the Video

• Use room‑temperature butter, eggs and yogurt for a smoother batter
• Sift the dry ingredients twice for an ultra‑light crumb
• For extra fragrance, toast the pistachio powder briefly before mixing
• A quick caramelized glaze can be made by heating fig jam with a splash of honey.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• The cake can be baked a day ahead and kept refrigerated; re‑warm briefly before serving
• Glaze can be applied just before serving for a fresh shine
• Freeze individual slices wrapped in cling film for later use