CookEat Recipe
Pistachio and Fig Coffee Cake
A softly coffee-flavoured butter cake with fresh figs and chopped pistachios, baked in a round skillet. Makes eight slices.
Method
Steps
Step 1
Allow 30 minutes preparation, 45–50 minutes baking and 35 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 22 cm round ovenproof skillet, at least 5 cm deep. Use softened butter, liquid vanilla extract and beaten egg weighed without shells.
Step 2
Use 3 g instant soluble coffee granules, not ground beans. Warm 20 ml of the milk and dissolve the coffee completely; combine with the remaining 60 ml milk and cool to room temperature. Shell the pistachios and weigh 50 g unsalted kernels; chop, reserving 20 g for the top. Use fresh ripe figs; trim them, weigh 150 g edible fruit and dice.
Step 3
Cream butter and brown sugar for 3–4 minutes. Gradually beat in the egg and vanilla. Combine flour and baking powder; fold into the butter mixture in two additions, alternating with all the cooled coffee milk.
Step 4
Fold in 30 g chopped pistachios and 100 g figs. Spread in the skillet and distribute the remaining 50 g figs and 20 g pistachios over the top, pressing the fruit lightly into the batter.
Step 5
Bake for 45–50 minutes until the centre springs back and a skewer through cake away from fruit comes out without wet batter. Continue in 5-minute intervals if necessary, covering the pistachios loosely with foil if they brown early.
Step 6
Cool in the skillet for 20 minutes, then lift carefully onto a rack for 15 minutes before cutting into eight wedges. The crumb should be light brown with fruit pieces throughout.
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