FIG & PISTACHIO CRUMBLE CAKE

INGREDIENTS

1 ⅓ cups (205g) pistachios, roasted ⅔ cup (100g) plain flour

1 tsp baking powder

1 cup (100g) almond meal 250g caster sugar

3 eggs, lightly beaten

½ cup (125ml) extra virgin olive oil Finely grated zest of 1 orange 100g unsalted butter, melted, cooled

• ½ tsp rosewater

• 5 small figs, halved horizontally

• Icing sugar, to dust

PISTACHIO CRUMBLE

• ⅓ cup (50g) plain flour

• 55g lightly salted butter, chopped

• 35g brown sugar

• 30g almond meal

• Finely grated zest of 1 orange

• 30g pistachios, roasted, roughly chopped

METHOD

1. Preheat oven to 160C. Grease a 23cm springform cake pan and line the base and side with baking paper.

2. For the pistachio crumble, place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar, almond meal and orange zest, and pulse until just combined. Transfer to a bowl and mix through the pistachio. Set aside.

3. To make the pistachio cake, place the pistachios in a food processor and whiz until finely chopped. Sift the flour and baking powder into a bowl and stir in the chopped pistachios and almond meal.

4. Place sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until fluffy and pale. Gradually beat in the olive oil followed by the orange zest, butter and rosewater, then fold in the flour mixture. Spread batter into the prepared pan and top with halved figs, cut side facing up. (Make sure to push the figs down into the batter.)

5. Scatter over the pistachio crumble and bake for 1 hour 15 minutes to 1 hour 30 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly, then remove from the pan and transfer to a wire rack to cool completely. Dust with icing sugar to serve.