Fig, pistachio and honey frangipane cake

Baking a cake mixture in a tart tin produces something dinner-party worthy without faffing with pastry. Using pistachio nuts instead of almonds gives it a Middle Eastern vibe – and a lovely, vibrant colour.

Make sure your figs are nice and ripe.

INGREDIENTS

130g butter, unsalted and softened

125g golden caster sugar 40g runny honey

1 tbsp grated orange zest 1 tsp vanilla essence

3 large eggs, beaten 100g ground pistachio nuts 80g ground almonds

75g plain flour

½ tsp baking powder 60g pistachios, roughly chopped

6–9 figs (depending on size) halved or quartered

To finish/garnish:

75g clear honey Extra pistachios, chopped 3–5 fresh figs, halved or quartered (optional)

METHOD

Preheat oven to 160°C.

Lightly grease a fluted loosebottomed tart tin of between 24-28cm in diameter.

Place the butter, sugar, orange zest and vanilla essence in the bowl of an electric mixer and beat for 6–8 minutes, or until fluffy.

Add the beaten eggs, a third at a time, beating well after each addition. Add the ground nuts and sift in the flour and baking powder and fold to combine then spoon into the tart tin and gently smooth the top.

Arrange the figs in the almond filling, pressing down slightly. Bake for 35-45 minutes, or until golden and springy when pressed lightly with your finger.

While still hot, brush with the extra honey and scatter with the chopped pistachios. Just before serving, arrange the fresh figs on top, if using.