Pistachio and lemon cake with honey figs
A light lemon cake flecked with pistachio and topped with honey figs.
|
0:50
To Prep |
0:40
To Cook |
9
INGREDIENTS |
EASY
DIFFICULTY |
8
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
Equipment
Ingredients
|
Energy 1092kJ |
Fat saturated 2.00g |
|
Fat Total 12.00g |
Carbohydrate sugars g |
|
Carbohydrate Total 31.00g |
Dietary Fibre 3.00g |
|
Protein 7.00g |
Cholesterol mg |
|
Sodium mg |
All nutrition values are per serve.
- Method
- Notes
-
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.
Organic panela sugar, also called rapadura sugar, is an unrefined whole cane sugar.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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