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Pistachio cake with orange caramelized figs

Pistachio cake

125g soft butter
100g castor sugar
2 eggs
60g ground almonds
50g ground pistachios
25g plain flour
½ teaspoon baking powder

Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time and then fold in the dry ingredients.
Spoon into a lined cake tin. ( or do in individual cake tins – will cook in a shorter time)
Bake at 180oc for 40 minutes or until an inserted skewer comes out clean.

Orange caramelized figs

8 figs, halved
100g castor sugar
Juice and zest 1 orange
100ml water
½ vanilla pod or 1 teaspoon vanilla extract
½ cinnamon stick
1 star anise

Cook the sugar in a frying pan until golden amber. Add the orange juice, zest and water. Add the vanilla, cinnamon and star anise ( you can omit these last two) and cook to a thick syrup.
Add the figs, cut side down, into the syrup and cook for a minute each side.

Slice the cake and place 2 figs halves on top of each slice.
Strain the syrup and drizzle over the top.
Serve with cream or a dollop of Greek Yoghurt.

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