Honey-Nut-Pistachio Cake with Cream Cheese Frosting & Figs
Honey, ground almonds, pecan nuts, pistachios, rum-soaked raisins and yoghurt: You’ve got all the good stuff in your cake base here. And to balance the sweetness of the cake out, it comes with a cream cheese frosting and fresh figs. Drops the mike. Get baking :)
Ingredients
3 figs
200 g butter
150 g sugar
150 g honey
3 eggs
200 g flour
100 g ground almond
50 g yoghurt
70 g raisins
70 g pecans (or walnuts)
70 g pistachios
2 tsp baking powder
1 tsp cinnamon
1 tsp cocoa powder
pinch of salt
For the frosting:
200 g cream cheese
150 g mascarpone
70 powdered sugar
2 tbsp lemon juice
Method
Soak 50 g raisins in 5 tbsp rum for at least 30 minutes.
Preheat oven to 175 degrees.
Mix 200 g butter (at room temperature), 150 g sugar, 150 g honey, 1 tsp vanilla extract, 1 tbsp cinnamon and a pinch of salt with your hand mixer for 3 minutes.
Add 3 eggs one by one and continue mixing until creamy.
Mix under 200 g flour, 100 g ground almonds, 2 tsp baking powder, 1 tsp cocoa powder and 50 g yoghurt on low speed and bit by bit until dough comes together.
Chop 70 g pistachios and 70 g pecans. Keep some chopped pistachios for garnish and mix the rest under the dough with 70 g rum-soaked raisins and chopped pecans.
Grease a cake pan with butter and add the cake dough.
Place cake on the lower third of your oven and bake for 45 minutes.
For the frosting, use the hand mixer to mix 200 g cream cheese, 150 g mascarpone, 70 powdered sugar and 2 tbsp lemon juice. If the texture is not thick enough, you can add a bit more mascarpone.
When the cake has cooled down, use a spatular or knife to spread the frosting and decorate with figs and leftover chopped pistachios.
Enjoy!
