Pistachio Cake with Fig

Pistachio and Fig Cake Recipe

This cake combines the natural sweetness of figs with the more delicate and sophisticated pistachio flavor. Ideal for those looking for a homemade dessert with a special touch. Perfect for surprising at any gathering without complications, highlighting the richness of simple and flavorful ingredients.

Preparation time

To enjoy this cake with the ideal texture and flavor, it is important to set aside the necessary time for each stage.

• Preparation: 20 minutes
• Cooking: 35 minutes
• Total: 55 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the cake

• 4 eggs at room temperature
• 1 cup of sour cream
• 6 tablespoons dark rum (like Captain Morgan)
• 150 grams ground pistachios (golden pistachio)
• 200 grams white sugar
• 200 grams wheat flour
• 1 teaspoon of baking powder
• 1 pinch of salt
• 150 grams softened butter

For the fig jam

• 250 grams fresh figs, chopped
• 100 grams brown sugar
• Juice of half a lemon

For the cream cheese frosting

• 200 grams of cream cheese at room temperature
• 100 grams powdered sugar
• 1 teaspoon of vanilla extract
• 20 grams chopped pistachios for decorating
• Fresh figs for decorating (Optional)

If you don't have pistachios, you can use crushed walnuts, although the flavor and texture will change. Fresh figs can be substituted with dried figs hydrated, but slightly reduce the amount of sugar.

Utensils we will use

• Pan for cooking the jam
• Large mixing bowl
• Manual or electric whisk
• Knife and cutting board
• Cake pan (a 20 cm round pan can be used or a homemade assembly ring made from a clean can)
• Measuring spoons
• Spatula
• Strainer (optional, for the jam)

Preparation

1. Prepare the cake

1. Preheat the oven: Preheat the oven to 180°C while you prepare the mixture so it's at the right temperature for baking.
2. Mix dry ingredients:
   • Sift the flour together with the baking powder and a pinch of salt to avoid lumps.
   • Add the ground pistachios and mix gently so they are distributed.
3. Sift the flour together with the baking powder and a pinch of salt to avoid lumps.
4. Add the ground pistachios and mix gently so they are distributed.
5. Beat the butter with the sugar:
   • Use a mixer until it's creamy and smooth, this incorporates air and will result in a fluffier cake.
6. Use a mixer until it's creamy and smooth, this incorporates air and will result in a fluffier cake.
7. Incorporate eggs and rum:
   • Add the eggs one by one, beating well after each.
   • Incorporate the dark rum and sour cream with folding movements so as not to deflate the mixture.
8. Add the eggs one by one, beating well after each.
9. Incorporate the dark rum and sour cream with folding movements so as not to deflate the mixture.
10. Combine with dry ingredients:
    • Add the flour mixture little by little, stirring with a spatula until a homogeneous dough is obtained.
11. Add the flour mixture little by little, stirring with a spatula until a homogeneous dough is obtained.
12. Pour into mold:
    • Grease the pan with butter or line with baking paper.
    • Pour the mixture and smooth the surface with the spatula.
13. Grease the pan with butter or line with baking paper.
14. Pour the mixture and smooth the surface with the spatula.
15. Bake:
    • Bake for 30 to 35 minutes. The cake will be ready when a toothpick inserted into it comes out clean.
16. Bake for 30 to 35 minutes. The cake will be ready when a toothpick inserted into it comes out clean.

2. Prepare the fig jam

1. Wash and chop figs: Clean the figs well under running water and cut them into small pieces.
2. Cook figs with sugar and lemon:
   • Put the figs with brown sugar and lemon juice in the pan over medium heat.
   • Cook, stirring frequently, until the mixture thickens and the figs are soft.
   • If you want a finer texture, pass the mixture through a sieve.
3. Put the figs with brown sugar and lemon juice in the pan over medium heat.
4. Cook, stirring frequently, until the mixture thickens and the figs are soft.
5. If you want a finer texture, pass the mixture through a sieve.
6. Let cool:
   • Leave the jam at room temperature until it cools down to use it in the cake.
7. Leave the jam at room temperature until it cools down to use it in the cake.

3. Make the frosting

1. Beat cream cheese and sugar: Mix the cream cheese with the icing sugar and vanilla until you get a smooth, lump-free cream.

4. Assembling the cake

1. Divide the cake: Cut the baked cake into three horizontal parts with a serrated bread knife.
2. Place the first layer: Place the base on the serving plate, with the most curved part facing up.
3. Spread jam: Spread a generous layer of fig jam.
4. Next layer: Repeat with another cake layer and more jam.
5. Last layer: Place the last one with the flat side up so that the surface is smooth.
6. Cover with frosting: With a spatula, cover the entire cake with the cream cheese frosting.
7. Decorate: Finally, sprinkle chopped pistachios and decorate with some whole or halved fresh figs.

To finish and serve

Check that the jam does not have excess liquid to prevent the cake from getting too moist. Serve at room temperature so that the pistachio and fig flavors stand out. Pair with a light infusion or coffee to contrast the cake's natural sweetness. You can store it in the refrigerator if not consumed immediately, but always return it to room temperature before serving.

I want to share these tips with you

• Use fresh, unsalted pistachios, to avoid bitter or overly salty flavors.
• Beat the butter and sugar until the mixture is creamy, thus achieving a fluffy texture in the cake.
• When baking, do not open the oven before 30 minutes, thus preventing the cake from sinking.
• For a lump-free jam, use a strainer after cooking the figs and sugar.
• When assembling the cake, lightly moisten each layer with rum or syrup to intensify the flavor and add juiciness.
• Decorate with coarsely chopped pistachios to provide a crunchy texture against the softness of the cake and frosting.
• Store the cake in a closed container, to preserve moisture and prevent it from absorbing refrigerator flavors.

Nutritional Information for Pistachio and Fig Cake

• Calories: 320 kcal
• Proteins: 6 g
• Fats: 18 g
• Carbohydrates: 30 g
• Fiber: 2 g

These values are approximate per serving and may vary depending on the amount of frosting or jam used.

4 common mistakes and how to avoid them when making Pistachio and Fig Cake

• Oven not properly preheated: It can cause the cake to bake unevenly or sink in the center. Always wait for the oven to reach the temperature before putting the cake in.
• Not properly integrating butter and sugar: If the mixture is not creamy, the cake may turn out dense. Beat until fluffy and pale.
• Jam too liquid: Cook it until it thickens to prevent it from making the cake too wet and affecting the texture.
• Cutting the layers incorrectly: A sharp serrated knife and a steady motion help you get even layers for a neater assembly.

When is it ideal to enjoy Pistachio and Fig Cake?

This cake is perfect for family celebrations, especially in spring and summer when figs are in season and most flavorful. It is also a sophisticated option for a special snack, offering an ideal balance between sweetness and creamy texture. Its elegant presence makes it essential for events where you want to impress without complicating things in the kitchen.

Comparative table of desserts with pistachio and fig

5 keys to making the Pistachio and Fig Cake perfect

• Ingredient temperature: Use eggs and cream cheese at room temperature so they integrate correctly.
• Pistachio quality: Prefer unsalted and untoasted pistachios to preserve the authentic flavor.
• Cut layers with patience: Doing it with a clean serrated knife and a smooth motion prevents them from breaking.
• Cooking time: Do not exceed the time to avoid dry cake; trust the toothpick test.
• Decorate just before serving: This way, fresh pistachios and figs maintain their freshness and crunchy texture.

Autumn inspiring images of Pistachio and Fig Cake

Selected videos to learn how to make Pistachio and Fig Cake

To delve deeper into recipes with similar flavors, reflectively consult options such as Pistachio and Raspberry Cake or learn more spiced combinations with Pumpkin Cheesecake with Chai Spices. These recipes complement the delicate flavor of pistachio and the sweetness of figs, and you can explore them to expand your recipe book.

The Pistachio and Fig Cake is a clear example of how selected and simple ingredients can transform into a unique flavor experience thanks to careful preparation and simple homemade techniques. To discover more artisanal sweets that invite you to savor authentic pistachio, visit the Magical Flavors dessert collection, where you will also find a section dedicated to the valley cakes with those fresh and elegant notes.

Share your experience with Pistachio and Fig Cake

After following this recipe, we invite you to tell us how your cake turned out, if you dared to use homemade jam or if you made any variations with your favorite ingredients. Cooking is for experimenting and sharing. Leave your comment and share your own little tricks so we can all learn more!

Culinary glossary to better understand the recipe

• Pomade dough: Soft butter at room temperature, easy to mix.
• Jam: Sweet preparation of fruit cooked with sugar, used for spreading and filling.
• Sour cream: Slightly acidic dairy product, used to moisten and improve cake texture.
• Sift: Pass the flour through a fine sieve to aerate it and remove lumps.
• Beat: Mix vigorously to incorporate air, giving the mixture sponginess.