This cake works especially well as mini loaves like Snugg serve on their platters. You end up with a sticky sweet crunchy base to the cake that goes beautifully with the soft figgy crumb. It has a lovely Middle Eastern feel and is perfect for those figs you buy that go from ready-to-eat to overripe in what seems like a few minutes. Use a good quality, preferably local honey to add an extra dimension of flavour.
Grease and flour your loaf tins well. Drizzle a teaspoon of honey into the base of each and then scatter with about a teaspoon of the chopped pistachios. (Put all the honey and nuts into the base of a large loaf tin if using.)
Put the eggs in a large bowl with both sugars and, using an electric hand whisk, beat until they come together in a thick, billowy, custardy texture. This will take 4–5 minutes and adds air instead of using extra raising agents.
Add the chopped figs, including the skins, and keep beating the eggs and sugar together. The figs will break up to further thicken the mixture. Fold the ground almonds in with a metal spoon using a chopping motion to keep the air in. Fold the flour in the same way, bit by bit.
When the flour is fully incorporated, swiftly stir the cooled melted butter and any remaining chopped pistachios into the batter. Use an ice cream scoop to ladle equal amounts of batter into the mini loaf tins, allowing room for the batter to rise, or pour it into a
Either eat hot to enjoy the soft sticky honey, or allow to cool completely to get the contrast in textures. The cakes will keep for up to 4 days in a tin.
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