I’ve been working on dried fruit & nut combinations lately. And this cake is the best result so far. I mean, seriously, I could have eaten the whole thing by myself if I didn’t have a place to take it..
This cake is dense. But not heavy. There is no baking powder or soda, it will stay flat. But that is what is intended. It has quite a lot of eggs, which keep the cake together. The almond (flour) gives a gritty texture. Dates and figs keep it moist and give sweetness. And pistachios increase the richness in flavour.
The cake is delicious on the day it is baked, I loved it when it was freshly baked. However, as many other gluten free cakes, the flavours develop even better the next day. So I can highly recommend eating / serving in any of these days. It can be kept for up to 3 days in an airtight container.
There are many different kinds of dried fruit cakes in many different cultures. So go ahead and try this one this time for your tea or coffee time and you will not regret!
(makes 1 cake in 24cm cake pan)
2 dl + 2 tsp (or 170 gr.) granulated white sugar
200 gr. butter, melted and then slightly cooled
4 dl (or 200 gr.) almond flour (ground almonds)
150 gr. dates, coarsely chopped
150 gr. dried figs, coarsely chopped
100 gr. shelled pistachios (unsalted, lightly toasted)
1. Preheat the oven to 180C. Grease a 24cm cake pan (I used a springform pan) and cover the base with a baking paper.
2. In a mixing bowl, put eggs and sugar and beat until you get a pale and creamy mixture, starting from slow speed gradually increasing to high speed, for about 5-7 minutes.
3. Lower the speed to medium and add melted butter to the mixture while the mixer is still beating. Continue beating by gradually increasing to medium high for about 3 minutes, until all ingredients are incorporated.
4. Add almond flour and beat until all dry almond flour is mixed well with wet ingredients. Scrape the sides with a spatula if needed.
5. Add dates, figs and pistachios and fold.
6. Transfer the cake batter into the prepared cake pan. Smoothen the surface with a spatula if needed. Put in the oven, in medium rack, and bake for about 50 minutes, or until the surface of the cake is browned and a toothpick inserted in the middle comes out clean. Let the cake cool outside the oven but inside its pan for about 1 hour before taking it out of the pan. Let it cool to room temperature before cutting and serving. Enjoy!