自从去年买了Julie Le Clerc的Favorite Cake,就相中了这个pistachio cake，可是那时不是无花果和石榴的季节，所以一直都将这个食谱搁着。
每年这个季节，医院后面的那棵无花果树结的无花果特别甜，我们一乘休息时间都到户外去栽果子。 今年我就一直在问我的同事，无花果树今年是不是真的无花无果了，怎么到现在我都还没吃到一粒啊！她告诉我今年不知怎么的，树没什么果子，也被人都栽完了。哎哟，好失望！至到上个星期天去了家附近的Sunday Market，竟然发现两样水果都同在一个摊子出现，还不赶快买了下来回家做这蛋糕。其实，蛋糕也能搭配其他的水果也能一样好看，只是我觉得无花果和石榴这个搭配能让蛋糕的整体呈现得更有气质一些（ 我是这样认为的啦。。呵呵）。
Ingredients：
90g butter. softened
100g caster sugar
2 eggs
1 tsp vanilla essence (or pandan paste)
1/3 cup plain unsweetened yoghurt
1 cup cake flour
1 tsp baking powder
70g ground pistachio nuts
Decoration
6 figs (cut into half)
chopped pistachio nuts
Icing sugar for dusting
Method:
1. Preheat oven to 180C. Line the base of a 16cm spring form cake tin with baking paper and grease side with butter.
2. Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Add eggs and vanilla essence beat well. Stir in yoghurt, then sifted flour, baking powder and ground pistachios.
3. Spread mixture into prepared tin. Bake for 40-45 minutes or until skewer inserted in the centre comes out clean.
4. Allow to cool completely in the tin before removing to a serving plate. Dust with icing sugar and sprinkle with extra ground pistachios. Serve with fresh figs, pomegranate and a drizzle of flavourful honey.
Recipe adapted from Julie Le Clerc's :Favorite Cakes, pg., 114
