Plum cake with figs, pistachios and honey

You already know that we are super in favor of always taking advantage of the food that each season gives us. Rosa, author of Pemberley Cup&Cakes , also makes the most of them. On this occasion, she does not miss out on the delicious figs to prepare a recipe that smells of autumn: I leave you with this delicious fig and pistachio plum cake!

When a story starts with ingredients and tools like those used in this recipe, there is no doubt that the result will be memorable. Even before getting there, to that desired culmination, another certainty also follows: the course of said story is going to be no less pleasant. To begin with, the rectangular ceramic mold by Emile Henry , as well as the rest of his collection, not only seems to me to be a piece of incomparable beauty, but it is also perfect for preparing this type of sponge cake or plum cake that we enjoy making at home and sharing so much. with family and friends.

Its vitrified ceramic, in addition to being highly resistant to small blows and cutting utensils, guarantees a gradual and uniform distribution of heat throughout the entire baking process, thus providing healthy and delicious cooking, as food does not undergo sudden changes. temperature and maintain an optimum level of humidity. Each piece is handcrafted with precise dimensions and depth to ensure the perfect cooking of each recipe. Emile Henry thus manages to unite tradition, quality and respect for cooking. And with that impeccable presentation, we can also take our cake directly from the oven to the table in the same mold. Isn't it just captivating?

And how could it be otherwise given the dates we are in, the star ingredient of today's recipe had to be a good handful of fabulous figs. Despite being originally from the Mediterranean, it is a highly appreciated fruit since ancient times by many and very different cultures spread all over the globe. In addition to a high fiber and water content, it is the richest fruit in calcium. But the thing does not stop there, it also constitutes an important contribution of magnesium, iron, selenium, potassium, vitamins A, C, group B (especially folic acid B9) and E and flavonoids, so it helps to eliminate toxins from Our organism. Even so, figs have a fairly high caloric value since they are a considerable source of carbohydrates, so, despite everything, moderate consumption is recommended.

However, the season of this long-awaited fruit is coming to an end, so this juicy and exquisite fig plum cake seemed like the perfect finishing touch to say goodbye to her. So do not hesitate for a moment or you will have to wait a whole year. Or at least until next June, when you can start enjoying the next harvest of figs –although, despite the fact that they look very similar to figs, they are not really the same fruit. In fact, both one and the other are actually the "false" fruit of the same species, both coming from the fig trees called biferas (which have two annual harvests), the figs being those "fruits" of the previous season (figs potentially) that did not mature at the time and are kept waiting in a kind of latency state until the start of the following season.

What, do you dare? With the extra energy that comes from going back to the routine, getting up early, rushing and running from day to day, it won't hurt to have one of these on hand...

INGREDIENTS (for 10-12 servings)

(All ingredients must be at room temperature, unless otherwise indicated)

300g of normal wheat flour
2 ¼ teaspoons chemical yeast
½ teaspoon ground Ceylon cinnamon
½ teaspoon salt
Zest of ½ large orange
170 g whole brown cane sugar
3 eggs (L)
120 ml of sunflower or light olive oil (according to personal preference)
120 ml of whole or semi-skimmed milk
1 tablespoon orange juice, freshly squeezed
60g pistachios, shelled
325g approx. fresh figs (green or black)
Orange blossom honey and 2-3 fresh figs to decorate

*1 tablespoon equals 15 ml; 1 teaspoon equals 5 ml*

ELABORATION

1. Preheat the oven (without fan) to 180°C with heat above and below and place the rack in the central position.
2. With the help of a pastry brush , lightly grease the inside of a rectangular cake mold of about 25.5 - 7.5 cm (base), like this beautiful ceramic mold for Emile Henry plum cakes . Next, sprinkle with a thin layer of flour and remove the excess by tapping the mold with the palm of your hand. We booked.
3. On the one hand, we wash, peel and chop the figs. On the other, we crush the pistachios into irregular pieces. We booked both.
4. In a large bowl, sift together the flour , chemical yeast, cinnamon and salt with the help of a sieve (or a large strainer , failing that) and finish mixing with some rods to combine all the ingredients well. We booked.
5. In another large bowl , we rub the orange zest together with the brown sugar with our fingertips, thus helping to release all the oils contained in the skin of the fruit and making the most of its aroma.
6. Add the eggs to the flavored sugar and beat vigorously with a whisk (by hand or with the help of a mixer/kneader ) for about 3-5 minutes until you get a fluffy and visibly paler mixture.
7. Next, we gradually add the oil to the previous mixture in a trickle and without ceasing to stir, now mixing more gently until fully integrated.
8. Next, add the milk, orange juice, and vanilla extract and mix until combined.
9. We added the dry ingredients that we had reserved (point 4) in 2 batches, mixing gently after each addition, just enough so that they are hydrated (it does not matter if there is still any visible remains of flour as there are still ingredients to incorporate).
10. Now add the crushed pistachios and mix just enough until they are well distributed throughout the dough.
11. Finally, we add the chopped figs and distribute equally but without exceeding them so that they do not crumble too much.
12. Pour the mixture into the mold that we had prepared, move it gently in all directions so that the dough settles well in each corner and any air bubbles inside get rid of it and, if necessary, smooth the surface with a spatula . Bake for about 60-65 minutes or until inserting a skewer or similar in the center comes out perfectly clean.
13. Remove from the oven and let cool inside the mold. It is not necessary to unmold; the pan is perfect for serving our plum cake directly from the oven to the table. In addition, thanks to the quality and manufacturing of the piece, it will perfectly resist the cuts of the cake inside.
14. As an accompaniment, a couple of figs or three, cut into halves, and a bit of orange blossom honey will fit perfectly.

It keeps for about 3 days well covered at room temperature.

GRADES:

- Unfortunately, the fig season is short, too short. However, you will like to know that this plum cake is equally perfect if you replace it with dried figs, so you can enjoy it at any time. In this case, what you do have to observe is the amount of sugar used in the recipe; Dried figs are much sweeter than fresh ones, so 125g of sugar will be more than enough.
- Instead of pistachios, you can use any type of nut of your choice; with walnuts, hazelnuts, almonds... it is equally delicious.
- Do not hesitate to freeze this type of cake. Wrap it in cling film first and then in aluminum foil to prevent the cold from deteriorating it. It keeps perfectly frozen for about 2-3 months (depending on the freezer).

Happy weekend and greetings.
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