The vibrant green colour of this sponge comes from the green pistachio kernels, finely chopped using the food processor attachment, you can source these online or use shelled pistachio nuts which give less colour, but a similar flavour is achieved. Fresh figs are sliced and added to the base of the cake tin with an apricot jam glaze before the cake batter is poured on top and baked. Once cooled remove the cake from the tin, serving with the fig side facing up, accompanied by a whisked honey cream.
