End of Summer Fig Cake with Rosemary & Pistachios
Have fresh figs?
Then make this cake.
It's a simple sour cream cake with a sugary nut topping.....it shows off those September figgies........
Everyone knows I am a fig freak. These are not from my tree, but from California (Whole Foods) and they were very good (for a change....store bought figs can be a crap shoot).
You can make it in a round pan, but I liked the square pan thing, and cut it into 9 even squares.
I will be using this batter for apple season soon.....
Figs don't freeze well, so try to eat this one in 2 days (we had no problem).
Use any nut you like, I like pistachios, but chopped pecans are nice too....and the rosemary gives it that extra garden flavor.
Here's how I made it:
Fig Cake w/ Rosemary & Pistachios:
1 1/2 cup flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 stick (half cup of butter) melted
1 cup sugar
1 cup sour cream
1 tbsp of fresh chopped rosemary (optional)
1 tsp vanilla
1/4 tsp almond extract
1/3 chopped nuts (I like pistachios)
1/4 cup of turbinado (raw) sugar
1 tsp cinnamon
12 ripe figs, sliced in half
Mix the dry ingredients in a bowl and incorporate into the wet ingredients (I don't make a fuss, and do everything by hand....no mixer needed).
I like to make this in a square 9" pan, but you can bake it in a round pan.
Grease and line the bottom of the tin with parchment paper (always).
Pour the batter into the pan.
Decorate the top of the cake with the halved figs and sprinkle with the nuts and cinnamon sugar.
Bake at 350F for 45-55 minutes.
I brush the top with warm honey (about a tablespoon melted in the microwave 10 seconds). This gives it a shiny top.