Fig and pistachio buttermilk cake from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days (page 213) by Joy Wilson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 21, 2017

    I used a light-colored aluminum cake pan instead of a cast-iron pan, and it took about 40 min to bake instead of 20-25, in order to get the center fully baked (the figs add a lot of moisture). The edges ended up slightly dry. I used white whole wheat flour to make it healthier, since this is a breakfast cake. I thought 1/2 cup of pistachios was too much, and only ended up sprinkling 1/4 cup on top of the cake. I really enjoyed the combination of figs and pistachios. The cake has a pleasant flavor and isn't too sweet, so it's nice for breakfast or afternoon tea. It's also not too high in fat. You could use the cake base with all sorts of fruit and/or nut toppings. I would definitely make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.