Fig Star Anise and Pistachio Loaf Cake

Different kinds of figs available in California

Beautiful figs are adorning the markets currently in the late summer/early fall season. 100% of the country’s dried figs and 98% of the fresh figs come from California. The climate, rich soil and temperature are conducive to the growth of this elegant fruit. There are many varieties of figs available such as Black Mission, Tiger, Brown Turkey, Adriatic and Calimyrna, to name a few. My favorites are the Black Mission, which are almost jammy when just ripe and super sweet. Tiger Figs have a beautiful purple hue inside.

History of Figs

Figs are one of the earlier fruits that were discovered in an ancient house 11,000 years old in the old city of Jericho. In some cultures, figs are deemed as a sign of prosperity. Buddha achieved enlightenment under a sacred fig tree in Bodh Gaya, India. The dark purple figs got their name as “Mission” by the missionaries who spread along the coast of California in the 1790s.

Fig Star Anise Pistachio Loaf Cake

Today’s recipe is an easy one – Fig, Star Anise and Pistachio Loaf Cake. It starts with a fig and star anise compote. The star anise theme continues in the cake batter. The compote is also used to make a pretty pink icing that adorns the final baked product.

My father’s love for figs

My father is a huge fan of figs. During fig season, it is mandatory for him to start off his breakfast with figs and walnuts. Offseason he makes do with dried figs. He made it a point to introduce my brother and me to figs early on when we were kids, and needless to say we are huge fans too. Moving to California several years ago and discovering the sweetest and different varieties of figs was truly a joy that knew no bounds.

Different ways that I use figs

Come fig season, I celebrate them in many ways, from fig and rose jam, to a fig and rosemary jam for a savory touch. I grew up eating fresh fig ice cream in Mumbai, and it is one of those decadent sweet treats that is fun to make as well. The best part about figs is that this fruit can go sweet or savory. Fig rosemary focaccia or figs on pizza is so Californian! 

Ingredients of the Fig and Star Anise Compote in the Fig Star Anise Pistachio Loaf Cake

The ingredients of the Fig and Star Anise Compote are:

• Figs: I use black mission figs that are quite purple in color on the inside.
• Lime juice
• Granulated sugar
• Star Anise: I use ground star anise in the compote for maximum taste.

How to make the Fig and Star Anise Compote?

The cake starts with making the fig and star anise compote. Place the ingredients together into a saucepan and cook for a few minutes until jammy. The color turns a beautiful purple and you can smell the fragrance of the star anise. Fig and star anise is a wonderful combination that I carry throughout this recipe. Be sure to grind whole star anise in a coffee grinder to get the maximum potency! 

• TIP: The compote can be made a week in advance and stored in a glass jar in the fridge until ready to use.

Ingredients of the Fig Star Anise Pistachio Loaf Cake

The ingredients of the Fig Star Anise Pistachio Loaf Cake are:

• all purpose flour 
• cornstarch
• baking powder
• table salt
• ground star anise
• ground cardamom
• softened unsalted butter 
• olive oil
• granulated sugar
• eggs
• vanilla extract
• Zest of one orange
• coarsely chopped pistachios
• Fig and Star Anise Compote

How to make the Fig Star Anise Pistachio Loaf Cake

The cake is a simple batter moistened with olive oil. I use the zest of a whole orange to brighten up the flavor. Spices like ground star anise and cardamom make the cake floral. Pistachios add a nice bite. This is a one-bowl recipe that comes together in no time. 

Pour out some of the cake batter, mix it with some of the fig and star anise compote to create a different colored and flavored batter. I pour the plain batter first into the prepared loaf pan, add dollops of the pretty pink fig batter into the pan, top it off with more plain batter and finally end with dollops of the fig batter. I swirl the batter around with a skewer or even a paring knife to create a pattern. 

• TIP:Tap the pan against the counter to settle the batter and bake for about 65 to 75 minutes. 

Be sure to cover the pan around the halfway mark so as not to burn the top of the cake. Check for doneness with a skewer poked in the center of the pan. If it doesn’t come out clean, let it bake for another 5 minutes before re-checking.

Decoration of the Fig Star Anise Pistachio Loaf Cake

Let the cake cool completely, and then cover with a simple icing made by combining powdered sugar, fig and star anise compote and orange juice. I top it off with a sprinkling of pistachios for a pop of color. 

How long can you store the Fig and Star Anise Compote?

The compote can be made a week in advance and stored in a glass jar in the fridge until ready to use. Leftovers can be kept in the fridge for upto 2 weeks for maximum freshness.

How do you serve Fig Star Anise Pistachio Loaf Cake?

The Fig Star Anise Pistachio Loaf Cake is best served with a cuppa coffee, and enjoyed with a good book to read on a lazy weekend afternoon.

What kind of baking pan do you use for this recipe?

I use this baking loaf pan for all my loafs.

How do you store the Fig Star Anise Pistachio Loaf Cake? And for how long?

The Fig Star Anise Pistachio Loaf Cake can be cut into 1 inch slices and stored in an airtight container outside, for upto 3 to 4 days for maximum freshness.

Can I use any other variety of figs in this recipe?

Yes you can use whatever variety you prefer. I love the black mission figs because they are a pretty purple inside which gives the batter a pretty hue as well.

Other fall dessert recipes to try are:

• Masala Chai Apple Fritters
• Chai Masala Apple Streusel Cake

If you make this recipe, please tag me on Instagram #thejamlab and/or leave a comment on this post.

Happy Figging!

XO
Amisha

Fig Star Anise and Pistachio Loaf Cake

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5 from 1 review

• Amisha Gurbani

This loaf cake is a simple and delicately flavored cake that is swirled with the fig and star anise compote. The cake itself has coarsely chopped pistachios for a nice bite and orange zest to brighten it up. The natural pink icing is made with the compote as well. Enjoy a slice in the beautiful fall crisp weather, with a cuppa.

 

Makes 1 9.5-by-5-inch loaf cake

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Ingredients

Fig and Star Anise Compote

• 10 ripened Black Mission figs, cut into quarters
• Juice of 1 lime
• ½ cup granulated sugar
• ½ teaspoon ground star anise

Loaf Cake

• 1 ½ cups + 1 tablespoon (205 grams) all purpose flour 
• 3 tablespoons cornstarch
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 1 teaspoon ground star anise
• 1 teaspoon ground cardamom
• 4 tablespoons softened unsalted butter (60 grams) 
• ⅓ cup olive oil
• 1 ¼ cups (250 grams) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• Zest of one orange
• ⅓ cup coarsely chopped pistachios + 2 tablespoons coarsely chopped pistachios
• ½ cup Fig and Star Anise Compote

Fig Icing

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• 2 tablespoons Fig and Star Anise Compote

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Method

Fig and Star Anise Compote

1. In a small saucepan, add the ingredients and let sit for about 10 minutes for the fruit to macerate. 
2. Place the saucepan on the stove, on medium heat. After 2 to 3 minutes, you will see bubbles surface around the border. Using a masher, mash the fruit to break it down into smaller pieces.
3. Let the jam cook for about 6 minutes, stirring occasionally. 
4. The jam should be a thick consistency. Let cool completely. Store it in a glass jar in the fridge until ready to use.

Loaf Cake

1. Preheat the oven to 350 degrees.
2. Grease a 9.5-by- 5-inch loaf pan with cooking spray. Add parchment paper for easy lift.
3. In a medium bowl, add the 1 ½ cups all purpose flour, cornstarch, baking powder, salt, star anise and cardamom. Whisk to combine.
4. In a large bowl, add the 4 tablespoons softened butter, olive oil and sugar. Using a balloon whisk, whisk vigorously for about 2 minutes, until the mixture is pale yellow in color and the sugar has dissolved.
5. Add the eggs and whisk to combine.
6. Add the vanilla extract and orange zest and whisk to combine.
7. Add the dry mixture and fold it in slowly with a rubber spatula, until just combined.
8. In a small bowl, combine the ⅓ cup pistachios and the 1 tablespoon all purpose flour. Add it into the batter and mix until just combined.
9. Remove ½ cup of the batter into a small bowl. Add ½ cup of the Fig and Star Anise Compote and mix until homogeneous. 
10. Add half of the plain batter into the prepared loaf pan. Place dollops of the Fig batter on top of the plain batter at intervals. Add the remaining plain batter on the top. Place the remaining fig batter in dollops at intervals. Using a paring knife or a skewer, swirl the batter in a figure-eight pattern throughout the loaf pan a few times.
11. Place the pan into the oven in the lower middle rack of the oven and bake for about 65 to 75 minutes. Loosely cover the loaf with aluminum foil after about 35 to 40 minutes, once the loaf has risen, so as not to burn the top of the loaf. Check for doneness around 65 minutes by poking the skewer in the center of the loaf to see if it comes out clean. If there is wet batter on the skewer, the loaf needs more time in the oven. Check again after 5 minutes. Once the skewer comes out clean, it is ready to be taken out of the oven.
12. Cool completely, about 1 ½ to 2 hours.

Fig Icing

1. Combine the orange juice and the Fig and Star Anise Compote into a small bowl, using a small rubber spatula.
2. Strain it to remove any solids. 
3. Add it to the powdered sugar and combine until homogeneous. 

Assembly

1. Drizzle the fig icing in the center of the cake. Using a small rubber spatula, nudge the icing to all the edges. It may drip over the sides of the cake.
2. Sprinkle the remaining 2 tablespoons chopped pistachios all over the cake. Let it set for about ½ hour. 

Note: The cake can be stored in an airtight container in a cool place for up to 3 to 4 days.

Notes

How long can you store the Fig and Star Anise Compote?

• The compote can be made a week in advance and stored in a glass jar in the fridge until ready to use. Leftovers can be kept in the fridge for upto 2 weeks for maximum freshness.

How do you serve Fig Star Anise Pistachio Loaf Cake?

• The Fig Star Anise Pistachio Loaf Cake is best served with a cuppa coffee, and enjoyed with a good book to read on a lazy weekend afternoon.

What kind of baking pan do you use for this recipe?

• I use this baking loaf pan for all my loafs.

How do you store the Fig Star Anise Pistachio Loaf Cake? And for how long?

• The Fig Star Anise Pistachio Loaf Cake can be cut into 1 inch slices and stored in an airtight container outside, for upto 3 to 4 days for maximum freshness.

Can I use any other variety of figs in this recipe?

• Yes you can use whatever variety you prefer. I love the black mission figs because they are a pretty purple inside which gives the batter a pretty hue as well.