Fig and pistachio cake: a delicious recipe for fall
Chaque année, dès que l’automne revient, que le froid s’installe et que la lumière change, et je me surprends à avoir envie d’allumer le four et de préparer des gâteaux.
Les figues sont arrivées, et cette fois, j’ai tenté un nouveau mélange : figue et pistache. Une première, mais une bonne surprise. Le gâteau est moelleux, le fruit apporte juste ce qu’il faut de sucre, et la crème sur le dessus équilibre tout. Rien de compliqué, juste un dessert simple et de saison, comme j’aime bien !
Parfait pour un goûter tranquille quand les journées raccourcissent, ou pour finir un petit dîner d’automne.
Ingredients
For the cake:
120 g unsalted butter, softened
120 g sugar
3 eggs
150 g flour
1 packet of baking powder
50 g pistachio powder
100 g plain yogurt
1 teaspoon vanilla extract
150 g fresh figs, cut into pieces
For the syrup:
50 g water
30 g sugar
1 teaspoon vanilla extract
For the whipped cream:
250 ml very cold whole liquid cream
20 g powdered sugar
1/2 teaspoon vanilla extract (optional)
For the cake decoration
A few fresh figs, cut into quarters
A handful of whole or crushed pistachios
Preparation
Cake preparation:
Preheat the oven to 350°F (convection oven if possible). In a mixing bowl, beat the butter and sugar until creamy, then add the eggs one at a time, beating well between each addition.
Gently fold in the flour, baking powder, and pistachio powder, then add the yogurt and vanilla extract, mixing just enough to blend the batter.
Then add the fig pieces, gently folding them into the batter. Pour the mixture into a buttered cake pan, then bake for 35 to 40 minutes, checking to see if it is done with the tip of a knife.
Syrup preparation
While the cake is baking, prepare a syrup by heating the water, sugar, and vanilla extract in a small saucepan until dissolved. Allow to cool. As soon as you take the cake out of the oven, prick it with a toothpick and pour the syrup gently over it so that it soaks in well, then leave the cake to cool completely.
Preparation of whipped cream and decoration:
In a very cold bowl, whip the heavy cream with the powdered sugar until stiff and light. Spread it over the cooled cake, then arrange the fresh figs and crushed pistachios on top. Keep refrigerated and serve the cake at room temperature for maximum moistness and flavor.
