Floral Notes of Star Anise and Sweet Jammy Figs Elevate This One-Bowl Loaf Cake

Figs are in abundance right now, marking the late summer and early fall season. California produces 100% of the country’s dried figs and 98% of the fresh ones, thanks to its ideal climate, rich soil, and temperatures perfect for cultivating this elegant fruit. There are many varieties available, including Black Mission, Tiger, Brown Turkey, Adriatic, and Calimyrna. My personal favorite is the Black Mission, which becomes wonderfully jammy and sweet when ripe. Tiger figs are also stunning, with their striking purple interiors.

Figs have a rich history, being one of the earliest fruits discovered in an ancient home over 11,000 years ago in the city of Jericho. In some cultures, they symbolize prosperity, and Buddha is said to have attained enlightenment beneath a sacred fig tree in Bodh Gaya, India. The dark purple Black Mission figs got their name from the missionaries who introduced them along California’s coast in the 1790s.

Today’s recipe is a simple yet delightful Fig, Star Anise, and Pistachio Loaf Cake. It begins with a homemade fig and star anise compote, which adds a rich depth of flavor. The star anise makes another appearance in the cake batter, and the compote is also used to create a lovely pink icing that finishes the baked loaf beautifully.

My father is a devoted fig lover. During fig season, it’s a tradition for him to start his breakfast with fresh figs and walnuts. In the offseason, he substitutes with dried figs. He made sure to introduce my brother and me to figs at a young age, and we quickly became fans. Moving to California years ago and discovering the sweetest figs in various varieties was a joy beyond measure.

When fig season arrives, I love to celebrate this versatile fruit in a variety of ways. From fig and rose jam for a sweet twist to fig and rosemary jam for a more savory edge, figs offer endless possibilities. Growing up in Mumbai, I enjoyed fresh fig ice cream, a decadent treat that’s also fun to make at home. What I love most about figs is their ability to pair equally well with both sweet and savory dishes. A fig rosemary focaccia or figs on pizza feels so quintessentially Californian!

The cake starts with making a fig and star anise compote. Simply combine the ingredients in a saucepan and cook for a few minutes until it becomes jammy. The compote turns a gorgeous purple, and you’ll notice the fragrant aroma of star anise. This combination of fig and star anise is a key flavor throughout the recipe. For maximum potency, be sure to grind whole star anise using a coffee grinder. The compote can be prepared up to a week in advance and stored in a glass jar in the fridge until you’re ready to use it.

The cake itself is a straightforward batter, moistened with olive oil for richness. I add the zest of an entire orange to brighten the flavors, and spices like ground star anise and cardamom give the cake a lovely floral note. Pistachios provide a delightful crunch. This one-bowl recipe comes together quickly. After mixing the batter, set aside a portion and stir in some of the fig and star anise compote to create a flavored and colored swirl.

To assemble, pour the plain batter into a prepared loaf pan, then drop spoonfuls of the fig batter on top. Repeat with layers of plain and fig batter, and use a skewer or paring knife to swirl the batters together, creating a marbled effect. Gently tap the pan on the counter to settle the batter, and bake for 65 to 75 minutes. Midway through, cover the pan to prevent the top from over-browning. To check if it’s done, insert a skewer into the center—it should come out clean. If not, bake for an additional five minutes and check again.

Once fully baked, allow the cake to cool completely before icing. For the icing, mix powdered sugar with some fig and star anise compote and a splash of orange juice. Drizzle over the cake and finish with a sprinkling of pistachios for a pop of color. This cake is perfect with a cup of coffee and a good book on a lazy weekend afternoon.

Fig, Star Anise, and Pistachio Loaf Cake

Makes one 9.5-by-5-inch loaf cake

This loaf cake features a delicate blend of flavors, with a swirl of fig and star anise compote and a hint of orange zest. The coarsely chopped pistachios add a pleasant crunch, and the natural pink icing ties everything together beautifully. Enjoy a slice with a cup of coffee on a crisp fall day.

Fig and Star Anise Compote

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

Instructions:

1. In a small saucepan, combine the figs, lime juice, sugar, and ground star anise. Let sit for about 10 minutes to allow the fruit to macerate.
2. Place the saucepan on medium heat. After 2-3 minutes, bubbles will start to surface. Use a masher to break down the fruit into smaller pieces.
3. Cook for about 6 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
4. Allow the compote to cool completely. Store in a glass jar in the fridge until ready to use.

Loaf Cake

• 1 ½ cups + 1 tablespoon 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, plus 2 tablespoons softened unsalted butter (optional)
• ⅓ cup olive oil
• 1 ¼ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• Zest of one orange
• ⅓ cup coarsely chopped pistachios, plus 2 tablespoons coarsely chopped pistachios
• ½ cup Fig and Star Anise Compote

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9.5-by-5-inch loaf pan with cooking spray and line with parchment paper.
2. In a medium bowl, whisk together 1½ cups flour, cornstarch, baking powder, salt, ground star anise, and cardamom.
3. In a large bowl, beat 4 tablespoons of softened butter with olive oil and sugar using a balloon whisk until pale yellow and well combined, about 2 minutes. Add the eggs and whisk until combined. Stir in the vanilla extract and orange zest.
4. Gradually fold in the dry ingredients with a rubber spatula until just combined. In a small bowl, toss the ⅓ cup pistachios with the remaining 1 tablespoon flour and fold into the batter.
5. Remove ½ cup of the batter and mix it with ½ cup of the Fig and Star Anise Compote until well combined.
6. Pour half of the plain batter into the prepared pan. Drop spoonfuls of the fig batter on top. Add the remaining plain batter and finish with dollops of fig batter. Use a skewer or paring knife to swirl the batters together in a figure-eight pattern.
7. Optional: For a signature loaf crack, create a shallow indentation down the center of the batter using a spoon. Place 2 tablespoons of softened butter into a ziplock bag, cut off the corner, and pipe the butter into the indentation.
8. Bake on the lower middle rack for 65 to 75 minutes. After 35 to 40 minutes, cover loosely with aluminum foil to prevent over-browning. Check for doneness by inserting a skewer into the center of the loaf. If it comes out clean, the cake is done. If not, bake for an additional 5 minutes and check again. Let cool completely, about 1½ to 2 hours.

Fig Icing

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

Instructions:

1. In a small bowl, mix the orange juice and Fig and Star Anise Compote. Strain to remove any solids.
2. Add the strained mixture to the powdered sugar and stir until smooth.
3. Drizzle the icing over the cooled cake. Use a small spatula to spread it evenly, allowing it to drip over the sides if needed. Sprinkle with the remaining 2 tablespoons of chopped pistachios.
4. Let the icing set for about 30 minutes before serving.

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