Fig and Pistachio Loaf Cake
Delightfully moist and brimming with flavor, this Fig and Pistachio Loaf Cake is a perfect fusion of natural sweetness and nutty crunch. Juicy pieces of dried figs are paired with the rich, earthy taste of pistachios, while a hint of warm cinnamon and ginger adds depth to every bite. Made with buttermilk for a tender crumb, this easy-to-make loaf is ideal for breakfast, dessert, or an afternoon tea treat. Whether served plain or with a smear of cream cheese or butter, this golden-brown cake is an irresistible combination of texture and taste. Plus, it's versatile enough to wow guests or elevate your daily snacking routine! With minimal prep and a rewarding payoff, this loaf is bound to be a new favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter
- 2 large Eggs
- 120 milliliters Buttermilk
- 150 grams Dried figs
- 80 grams Pistachios (shelled and roughly chopped)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or non-stick spray. Alternatively, line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
Chop the dried figs into small pieces and toss them in 1 tablespoon of the flour mixture to prevent them from sinking while baking. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped figs and pistachios using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices of the Fig and Pistachio Loaf Cake as is, or with a dab of butter or cream cheese for an extra treat.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 443.6 g | 161% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 238.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 588 mg | 45% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
