Honey-Nut-Pistachio Cake with Cream Cheese Frosting & Figs

Fig_Cake2.png

Honey, ground almonds, pecan nuts, pistachios, rum-soaked raisins and yoghurt: You’ve got all the good stuff in your cake base here. And to balance the sweetness of the cake out, it comes with a cream cheese frosting and fresh figs. Drops the mike. Get baking :)

Ingredients

  • 3 figs

  • 200 g butter

  • 150 g sugar

  • 150 g honey

  • 3 eggs

  • 200 g flour

  • 100 g ground almond

  • 50 g yoghurt

  • 70 g raisins

  • 70 g pecans (or walnuts)

  • 70 g pistachios

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 1 tsp cocoa powder

  • pinch of salt

For the frosting:

  • 200 g cream cheese

  • 150 g mascarpone

  • 70 powdered sugar

  • 2 tbsp lemon juice

Fig_cake1.png

Method

  1. Soak 50 g raisins in 5 tbsp rum for at least 30 minutes.

  2. Preheat oven to 175 degrees.

  3. Mix 200 g butter (at room temperature), 150 g sugar, 150 g honey, 1 tsp vanilla extract, 1 tbsp cinnamon and a pinch of salt with your hand mixer for 3 minutes.

  4. Add 3 eggs one by one and continue mixing until creamy.

  5. Mix under 200 g flour, 100 g ground almonds, 2 tsp baking powder, 1 tsp cocoa powder and 50 g yoghurt on low speed and bit by bit until dough comes together.

  6. Chop 70 g pistachios and 70 g pecans. Keep some chopped pistachios for garnish and mix the rest under the dough with 70 g rum-soaked raisins and chopped pecans.

  7. Grease a cake pan with butter and add the cake dough.

  8. Place cake on the lower third of your oven and bake for 45 minutes.

  9. For the frosting, use the hand mixer to mix 200 g cream cheese, 150 g mascarpone, 70 powdered sugar and 2 tbsp lemon juice. If the texture is not thick enough, you can add a bit more mascarpone.

  10. When the cake has cooled down, use a spatular or knife to spread the frosting and decorate with figs and leftover chopped pistachios.

Enjoy!

Previous
Previous

Roasted Butternut Squash Risotto with Sage & Prosciutto

Next
Next

Feta, Cherry & Rosemary Puff Pastries