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Pistachio and lemon cake with honey figs
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Lemon pistachio cake with honey fig topping.
Ingredients:
  • 100g pistachios
  • 55g (1/2 cup) almond meal
  • 55g (1/3 cup) buckwheat flour
  • 3.00 gm baking powder
  • 3 eggs, separated
  • 100g organic panela sugar
  • 1 large lemon, rind finely grated, juiced
  • 80ml (1/3 cup) honey
  • 2 fresh figs, quartered
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 20cm springform cake pan with baking paper.
  • Finely grind pistachios in a food processor and transfer to a bowl. Add almond meal, buckwheat flour, and baking powder, then stir to combine.
  • Combine the egg yolks, sugar, lemon zest, lemon juice, and 60ml (1⁄4 cup) honey in a food processor until smooth. Add the pistachio mixture and pulse until mixed. Transfer the mixture to a large bowl.
  • Beat egg whites in a clean bowl with electric beaters until stiff peaks form. Gently fold them into the pistachio mixture in 2 batches until just combined. Pour the mixture into the prepared pan and smooth the surface.
  • Bake for 35 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Warm the leftover honey in a non-stick pan over medium heat until it's hot, for about 1-2 minutes. Add the figs and cook for 2 minutes until they are coated, turning them as needed. Let them cool in the syrup for 2 minutes before draping them over the cake.

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