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Pistachio Fig Cake with Honey and Ricotta
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Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 8-10
- Nonstick vegetable oil spray
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ⅓ cup of sugar
- ¼ cup of honey
- 3 large eggs
- 1 ½ cups ricotta
- 6 tablespoons olive oil
- ¼ teaspoon pistachio extract
- 1 cup of figs halved (large ones quartered)
- 1 handful shelled pistachios, chopped
Instructions
- Preheat oven to 350°. Lightly coat a 7–9’’ cast iron skillet with nonstick spray.
- Whisk flour, baking powder, salt, and sugar together in a large bowl.
- Whisk honey, eggs, ricotta, olive oil, and pistachio extract together in a medium bowl, until combined.
- Fold wet ingredients into the dry ingredients.
- Fold half of the figs into your batter.
- Pour batter into prepared cast iron and top with remaining figs and chopped pistachios.
- Bake cake until golden brown 50–60 minutes.
- Allow to cool in the pan for 10 minutes before removing. Serve warm.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
