This cake has turned into honey, dried fig & nut cake as dictated by my kitchen shelf contents! While in the oven, a lovely honey aroma fills the kitchen.
Looking for a way to use up a bag of old dried figs, I found the recipe from A Villa Pantry blog here: http://avillagepantry.wordpress.com/2011/01/16/honey-dried-fig-pistachio-cake/
250ml melted butter/margarine/olive oil
5 tbsp honey
5 tbsp caster sugar
250 ml buttermilk
450g plain white flour
5 tbsp chopped pistachios
1 1/2 tsp allspice
seeds of 15 cardomom pods ground or 1 1/2 tsp dried
1 tsp baking soda
1 tsp vanilla extract
This is a batter cake, so line a regular size loaf tin with baking parchment or greaseproof paper – I’ve actually used two loaf tins as its a large mix.
Slightly wet the paper first and scrunch up tightly, this helps when fittig the paper into the tin.
Pre-heat the oven to 180C.
Beat the eggs with the buttermilk.
Melt the margarine or butter if using and add to the mixture beating well. Add the honey and beat again briefly.
Sieve the flour and baking soda, and add the cardamom and allspice. Add the sugar to the dried ingredients.
Chop the nuts roughly and the figs to 2cm in size.
Add the sieved dry ingredients and sugar in 3 stages to the mixture, beating well after each addition.
Add the vanilla extract.
Stir in the nuts and dates and pour into a loaf tin, shaking to fill the edges.
Bake at 180C for 10 minutes
Reduce the heat to 160C for 30 minutes more.
Cool in the tin.
Serve warm with custard and drizzles of honey.
The figs sink to the bottom of the cake and give a lovely chewy texture.
- Fig Streusel Cake (seitanismymotor.com)