This fig cake with rose essence and pistachios is a simple, gluten-free, and makes for the perfect Fall time, healthy, treat when figs are still in season.
Disclaimer: This post contains links to products for the purchase of which we may earn a small commission at no additional cost to you.
I love figs, especially especially fresh figs when they become available late in the summer, early fall. Ever since I first had them, I look forward to the Fig season. At other times of the year, I quench my fig craving with fig jam!
This recipe uses fresh figs which can be either purple ones or the green ones, which you can easily spot at Trader Joe’s. I would have gone on enjoying figs as such had I not tasted a delicious fig cake at a party. I must say, I am not into baking cakes very often and stick mostly to unbaked goods, but this one sounded so simple that I had to try it out! With a few modifications, this recipe doesn’t require elaborate prep work and the flavor combo works so well as to make a delicious treat.
Why is this cake healthy?
This cake is refined-sugar free, uses oil instead of butter and is made with just nut flour. The addition of nuts and fresh figs makes the cake healthier. The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. Rich in monosaturated fat, Almond Flour lowers the risk of heart disease according to this webmd article.
This cake is light and rustic and can be had for breakfast or as a snack. It comes together quick and is very easy to make. Make sure you use super fine almond flour, I used Bob’s Red Mill almond flour and it is perfect for baking.
I love the combination of rose and pistachios and it works well here to elevate the flavors of the figs. The coarsely ground pistachios give a bite element to the cake and so perfectly balances out the soft, sweet figs.
One of the reasons why I love this so much cake is because it doesn’t require any elaborate prep work, it is basically just mixing a few ingredients with a hand whisk. It is basically, dump, mix and bake cake.
Step by Step Method to make this Fig, Pistachio Cake
Pre heat oven to 375 degree F. Grease a cake pan. (Optional : cut parchment paper and lay it in the bottom of the pan).
Mix the dry ingredients (except the sliced figs) in a bowl. Whisk the wet ingredients in a different bowl. Combine the wet and dry ingredients until well blended.
Remove stems from the figs and thinly slice them. Arrange the fig slices on the bottom of the greased pan. Pour batter on top of the figs and bake for 35-38 minutes until done. Let the cake cool after removing from the oven, run a butter knife around the edges of the pan, invert cake and sprinkle chopped pistachios and dried rose petals. Let it cool before enjoying.
Fig Cake With Rose and Pistachios
Ingredients
- 1 and a half cup almond flour
- 3/4 tsp. baking soda
- 1/8 tsp. salt
- 2 tbsp. of shelled, coarsely crushed, pistachios
- 1/4 tsp. cardamom powder
- Zest of one lime
- 1/4 tsp. rose essence
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- Juice of a lime
- 2 eggs
- 6-7 sliced figs
Instructions
- Pre heat oven to 375 degree F
- Grease a 7*5 inch rectangle pan, you can also use a 8 inch round cake pan. (Optional : cut parchment paper and lay it in the bottom of the pan).
- Mix the dry ingredients (except the sliced figs) in a bowl.
- Whisk the wet ingredients in a different bowl.
- Combine the wet and dry ingredients until well blended.
- Remove stems from the figs and thinly slice them. Arrange the fig slices on the bottom of the greased pan.
- Pour batter on top of the figs and bake for 35-38 minutes until done.
- Let the cake cool after removing from the oven, run a butter knife around the edges of the pan, invert cake. Sprinkle chopped pistachios and dried rose petals (Optional). Let it cool before enjoying.
Jump back to the top of the post
I am sure that you will love this seasonal treat, here’s another one for you to try out – the delicious peach and blueberry crisp.
Leave a Reply