Pistachio and lemon cake with honey figs

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How to make Pistachio and lemon cake with honey figs

  • Yield : 8
  • Prep Time : 0:50
  • Cook Time : 0:40
  • Total Time : 1:30

Ingredients

  • 100g pistachios
  • 55g (1/2 cup) almond meal
  • 55g (1/3 cup) buckwheat flour
  • 3/4 teaspoon 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

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease the base and side of a 20cm (base measurement) springform cake pan and line with baking paper.
  • Step 2 Process pistachios in a food processor until finely ground. Transfer to a bowl. Add almond meal, buckwheat flour and baking power. Stir to combine.
  • Step 3 Process the egg yolks, sugar, lemon rind and juice and 60ml (1⁄4 cup) honey until combined. Add the pistachio mixture. Pulse until just combined. Transfer to a large bowl.
  • Step 4 Use electric beaters to beat the egg whites in a clean bowl until stiff peaks form. Gently fold the egg white into the pistachio mixture, in 2 batches, until just combined. Pour into prepared pan. Smooth the surface.
  • Step 5 Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
  • Step 6 Heat the remaining honey in a non-stick frying pan over medium heat for 1-2 minutes or until hot. Add the figs and cook, turning, for 2 minutes until coated. Set aside to cool in the syrup for 2 minutes before spooning the figs and syrup over cake.

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