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Fig and pistachio cake

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Preparation Time: 30 minutes
Cooking time: 180 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 8
This recipe has been visited 6011 times
Ingredients:
 100 gm(s) pistachio nuts
 150 gm(s) dried figs
 100 gm(s) butter
 100 gm(s) muscavado sugar
 1 vanilla bean pod
 1 large egg
 125 gm(s) flour
 1 tsp(s) baking soda
 0.5 tsp(s) salt
  juice of 1 lemon
 1 cup(s) powder sugar
  a few slices of fresh figs for decoration
Moist and aromatic - great with your afternoon cuppa.
Posted by: ania on 06 April 2008
Click here to view ania's Cookery Book
Cooking Steps:
Shell the pistachio nuts and cover with recently boiled water. Leave for 20 minutes. Once soaked - peel the brown skins from the nuts.
Chop the dried figs finely and also cover with boiled water. Leave to soak for 10 minutes.
Whisk the softened butter with muscavado sugar, scraped vanilla seeds and egg till the sugar is no longer gritty. Slowly combine the mixture with flour and baking soda. Add in the figs and chopped nuts. Pour into a buttered cake loaf tin and bake for 1h in 180C. After that turn the oven off but leave the cake in for another 20 minutes or so.
Decorate with frosting made up from the lemon juice, powdered sugar and garnish with a few fresh fig slices.

From Kuchnia magazine - 02/08

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