Plum cake with figs, pistachios and honey

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

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 reaching that desired culmination, another certainty is also deduced: the course of said story will be no less pleasant. To begin with, the rectangular ceramic mould 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 so enjoy making at home and sharing with family and friends.

Its vitrified ceramic, in addition to being highly resistant to small knocks and cutting utensils, guarantees a gradual and uniform distribution of heat throughout the entire baking process, thus providing healthy and delicious cooking, as the food does not suffer sudden changes in temperature and maintains an optimal 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 this impeccable presentation we can also take our cake directly from the oven to the table in the same mould. Don't you think it's simply captivating?

And as it could not be otherwise given the time of year, the star ingredient of today's recipe had to be a good handful of fabulous figs. Despite being originally from the Mediterranean, this is a fruit that has been highly appreciated since ancient times by many different cultures spread across the globe. In addition to a high fibre and water content, it is the fruit richest in calcium. But that's not all, it also provides an important source of magnesium, iron, selenium, potassium, vitamins A, C, group B (especially folic acid B9) and E and flavonoids, which helps eliminate toxins from our body. Even so, figs have a fairly high caloric value as they are a considerable source of carbohydrates, so, despite everything, moderate consumption is recommended.

However, the season of this much-desired fruit is coming to an end, so this juicy and exquisite fig plum cake seemed to me to be the perfect finishing touch to bid it farewell. So don't hesitate for a moment or you'll have to wait a whole year. Or at least until next June, when you can start enjoying the next harvest of brevas – although, despite their appearance being very similar to figs, they are not really the same fruit. In fact, both are actually the “false” fruit of the same species, both coming from fig trees called biferous (which have two annual harvests), brevas being those “fruits” of the previous season (potential figs) that did not ripen at the right time and remain waiting in a kind of state of latency until the beginning of the following season.

Are you up for it? With the extra energy that comes with getting back into the routine, getting up early, rushing and racing every 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)

300gr of normal wheat flour
2 ¼ teaspoons baking powder
½ teaspoon ground Ceylon cinnamon
½ teaspoon salt
Zest of ½ large orange
170 g whole brown cane sugar
3 eggs (L)
120 ml sunflower oil or mild olive oil (according to personal preference)
120 ml whole or semi-skimmed milk
1 tablespoon orange juice, freshly squeezed
60g pistachios, peeled
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 from above and below and place the rack in the central position.
2. Using a pastry brush , lightly grease the inside of a rectangular cake tin measuring approximately 25.5 - 7.5 cm (base), such as this beautiful ceramic plum cake tin from Emile Henry . Next, sprinkle with a thin layer of flour and remove the excess by tapping the tin with the palm of your hand. Set aside.
3. First, wash, peel and chop the figs. Second, crush the pistachios into irregular pieces. Set both aside.
4. In a large bowl, sift together the flour , baking powder, cinnamon and salt using a sieve (or a large strainer , if necessary) and finish by mixing with a whisk to combine all the ingredients well. Set aside.
5. In another large bowl , rub the orange zest with the brown sugar using your fingertips. This helps release all the oils contained in the fruit's skin and makes the most of its aroma.
6. Add the eggs to the flavoured 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, gradually add the oil to the previous mixture in a trickle, stirring constantly, mixing more gently now until completely integrated.
8. Next, add the milk, orange juice and vanilla extract and mix until combined.
9. Add the dry ingredients that we had reserved (point 4) in 2 batches, mixing gently after each addition, just enough to hydrate them (it doesn't matter if there is still some visible flour residue 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 them evenly but without going overboard so that they do not crumble too much.
12. Pour the mixture into the prepared mould , gently move it in all directions so that the mixture settles well in every corner and any air bubbles inside are removed. If necessary, smooth the surface with a spatula . Bake for about 60-65 minutes or until a skewer or similar inserted into the centre comes out perfectly clean.
13. Remove from the oven and let cool in the mould. There is no need to remove the cake from the mould; the mould is perfect for serving our plum cake in it directly from the oven to the table. In addition, thanks to the quality and workmanship of the piece, it will perfectly withstand any cuts made by the cake inside.
14. As an accompaniment, a couple of figs or three, cut in half, and a little orange blossom honey will fit perfectly.

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

GRADES:

- Unfortunately, figs are in season for a short time, too short. However, you will be pleased to know that this plum cake is just as perfect if you substitute dried figs for them, so you can enjoy it at any time. In this case, you do need to pay attention to the amount of sugar used in the recipe; dried figs are much sweeter than fresh ones, so 125 g of sugar will be more than enough.
- Instead of pistachios, you can use any type of nuts of your choice; walnuts, hazelnuts, almonds... it is equally delicious.
- Don't hesitate to freeze this type of cake. Wrap it in cling film first and then in aluminium foil to prevent it from being damaged by the cold. It keeps perfectly frozen for about 2-3 months (depending on the freezer).

Happy weekend and greetings.
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