Ingredients
- 100g unsalted butter
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla
- 100g natural yoghurt
- 1 tsp baking powder
- 130g plain flour
- 75g ground pistachio
- 4 figs
- 85g raspberries
- Figs, honey, pistachios and pistachio cream for decoration
- 100g unsalted butter
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla
- 100g natural yoghurt
- 1 tsp baking powder
- 130g plain flour
- 75g ground pistachio
- 4 figs
- 85g raspberries
- Figs, honey, pistachios and pistachio cream for decoration
Beat together the butter and sugar until light and fluffy. Crack in one egg at a time and mix until smooth. Don’t panic if your mixture seems a little curdled, it will come back together when you add your dry ingredients. Stir in the vanilla and natural yoghurt.
Now to add your dry ingredients. Sieve in the baking powder and plain flour and add your ground pistachio kernels. Fold the dry ingredients into your wet mixture – try not to stir too vigorously or you will knock out the air and take away that lovely light texture when your sponge is baked.
Cube up your figs and gently fold into your batter with the raspberries until evenly distributed. Decant into a greased and lined cake tin and bake in the Hoover Collection 3 Oven at 180°C/350°F/gas 4 on the Masterbake setting for 1 hour or until a skewer comes out clean.
For decoration slice up some extra figs into quarters, dot with butter and drizzle with honey before roasting in the oven for 20 minutes. Toast off some pistachio kernels under the grill. Top your cooled cake with the roasted figs and pistachios and drizzle with some pistachio cream.