Description
A delightful cake combining the vibrant flavors of orange, the sweetness of figs, and the crunch of pistachios.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- Zest of 1 orange
- 1/2 cup (120ml) fresh orange juice
- 1/2 cup (60g) chopped dried figs
- 1/2 cup (60g) shelled pistachios, roughly chopped
- 1 tsp vanilla extract
For the glaze, you will need:
- 2 tbsp orange juice
- 1 tbsp honey
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the orange zest and vanilla extract.
- Pour in the fresh orange juice and mix until combined.
- Gradually fold in the dry ingredients, being careful not to overmix.
- Fold in the chopped figs and pistachios until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by warming the orange juice and honey together, then drizzle over the cooled cake.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container at room temperature for up to a few days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Orange Fig Pistachio Cake, dessert, baking, cake recipe