Fig And Pistachio Loaf Cake Recipes

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FIG AND PISTACHIO LOAF CAKE



Fig and Pistachio Loaf Cake image

I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts.

Provided by Jenny Sanders

Categories     Quick Breads

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup chopped dried fig
1 cup shelled pistachios
1 cup boiling water
1/2 cup butter
2/3 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups flour (I use soft whole wheat flour)
1 teaspoon baking soda

Steps:

  • Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
  • Grease a standard loaf pan.
  • Preheat the oven to 350°F.
  • Cream the butter and the sugar, then beat in the egg and vanilla.
  • Mix the flour with the soda and salt.
  • Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
  • Scrape into the loaf pan and bake for 1 to 1 1/4 hours.

Nutrition Facts : Calories 400.6, Fat 19.6, SaturatedFat 8.4, Cholesterol 56.9, Sodium 320.2, Carbohydrate 51.9, Fiber 4, Sugar 28, Protein 7.2

PISTACHIO AND FIG LAYERED ICE CREAM CAKE



Pistachio and Fig Layered Ice Cream Cake image

Fig cookies and ice cream make strangely good bedfellows in this super simple layered ice cream cake. For a fun variation, mix up your ice creams flavors-try strawberry and orange sherbet or chocolate and vanilla bean.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 6

1 1/2 pints butter pecan ice cream (3 cups)
18 fig cookies, such as Fig Newtons
1 1/2 pints pistachio ice cream, preferably the green variety (3 cups)
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon roasted pistachios, chopped

Steps:

  • Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
  • Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
  • Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
  • When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
  • Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.

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