Fig-Pistachio Cake

Directions

1. 1
   Start by mixing the dry ingredients: In a bowl, thoroughly combine the finely ground blanched almonds, all-purpose flour, ground pistachios, baking powder, and a pinch of salt.
2. 2
   In a separate bowl, use a hand mixer to cream the butter and sugar until smooth. Add the eggs one at a time and continue mixing until you have a smooth batter.
3. 3
   Gradually add the dry ingredients into the butter-sugar mixture and mix well until everything is combined.
4. 4
   Add the natural yogurt and mix again to achieve a creamy consistency.
5. 5
   Finally, add the vanilla extract and maple syrup to the batter and mix until it forms a homogeneous mixture.
6. 6
   Pour the batter into a greased 26 cm diameter baking pan.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 7
   Quarter the figs and distribute them on top of the cake batter.
2. 8
   Bake the cake at 180 degrees Celsius for 10 minutes, then reduce the temperature to 170 degrees and continue baking for another 30 to 35 minutes. To ensure the cake is fully baked, you can perform the toothpick test.
3. 9
   After baking, take the cake out of the oven and let it cool for a bit.
4. 10
   Gently brush the warm cake with maple syrup to give it a glossy and delicious touch.
5. 11
   Allow the cake to cool completely, then adorn it with additional pistachios.