Elle Decor - USA (2019-09)

ELLE DECOR 77

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‘M A BIG BELIEVER IN THE

importance of sitting down

for a proper meal with fam-

ily and friends, but I know

there are times that don’t

allow for it, days when you need

to eat on the go. I have many days

like this myself. But a busy day

doesn’t mean you can’t enjoy some-

thing beautiful and homemade.

September is la rentrée: back

to school, back to work, and, for

fashionistas, back to the hectic

fashion-week circuit. Imagine

packing lunch for your newly fran-

tic schedule. What do you bring?

You want to eat healthfully, but you

might need a little sweetness in your

day. September is also peak fig sea-

son; they’re ripe, supple, and looking

ravishing in purple and green.

I know you’re not the type to

throw a muffin in your bag for suste-

nance. Instead, try my orange-and-

fig cake that evokes the warm

sunshine of Provence or Tuscany.

Topped with figs and pistachios,

it’s a snack for whenever you need

a bite of something satisfying,

energizing, and full of flavor. Add a

watermelon, feta, and tomato salad

and a corn-and-egg muffin to your

bento box (for recipes, go to elle

decor.com), and it amounts to a

delicious meal.

Fashion is about texture and

color, balancing the new and the

familiar. When you’re on the run,

this treat is something that’s home-

made, seasonal, tasty, and easy to

transport. It’s not too sweet and

just what you need to keep moving.

Plus, the lovely purple and green

hues of this classic little cake never

go out of style. ◾

ORANGE-AND-FIG

POUND CAKE

SERVES 8

FOR THE CAKE

1 cup egg yolks

1¼ cup sugar

1 tsp salt

2⁄3 cup Greek yogurt

2 oranges, zested

and cut into slices

1½ cup all-purpose flour

1¼ tsp baking powder

½ cup melted butter

1 T orange marmalade

FOR THE TOPPING

¼ cup chopped

pistachios

6 figs, split in half

lengthwise

1 T turbinado sugar

1. Preheat the oven to 300°F.


2. Using an electric mixer
   with the paddle attachment,
   cream the egg yolks, sugar,
   and salt together, then add in
   the yogurt and orange zest.
   In a separate bowl, combine

the flour and baking powder,

then slowly incorporate

into the liquid. Once all is

incorporated, stream in

the melted butter.

3. Grease a loaf pan with
   nonstick spray or butter. Pour
   in half of the batter, then
   spread the orange marmalade
   on top. Cover with the remain-
   ing batter, making sure to
   fill the pan up only halfway.
   Top with chopped pistachios,
   then bake in the oven for
   20 minutes and rotate. Place
   the figs on top of the cake
   and sprinkle the turbinado
   sugar over them.


4. Bake for another 20 minutes,
   or until the cake is fully cooked.


5. Serve with the orange slices
   and enjoy.

Note: To cut down on cook

time, this recipe can be done

in a cupcake pan and baked

for 20 to 25 minutes.

WHAT TO

DRINK

“My thoughts roam

to slightly off-dry

Rieslings to pair with

the sweetness of

the figs. This 2016

Limestone Kabinett

from Keller [$22],

in the Rheingau

region of Germany,

would be delicious

alongside the cake.”

—Raj Vaidya,

head sommelier,

Daniel