Sarah Kieffer says: “This rich pound cake satisfies both the adult and the child in me. The subtle orange flavor, dried figs, and finely chopped white chocolate are a compatible trio; each bite I take brings me right back to the kitchen cabinet in my childhood home. I am ten years old, I am opening the door, and I know exactly where my dad hid the bag of Fig Newtons. I grab as many as I can hide in my hands and run to my room, eating them quickly before he notices they are gone.”

Makes 8-12 servings

Ingredients

• 3½ cups [497g] all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 cups [4 sticks or 454g] unsalted butter, at room temperature
• 3 cups [600g] granulated sugar
• 1 tablespoon grated orange zest
• 1¼ teaspoons salt
• 6 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• ½ cup [120g] buttermilk
• 5 oz [142g] dried figs, chopped into bite-size pieces
• 3 oz [85g] white chocolate, finely chopped

Method

Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease and flour a 12-cup [2.8L] Bundt pan. 

In a medium bowl, whisk together the flour, baking powder, and baking soda. 

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt and beat until light and fluffy, 4 to 6 minutes. 

Scrape down the sides of the bowl and add the eggs, one at a time, beating until incorporated and stopping to scrape down the sides of the bowl as needed. Add the vanilla and mix on low speed until combined. Add half of the flour mixture, and then the buttermilk, mixing after each addition until just incorporated. Scrape down the sides of the bowl and beat in the remaining flour mixture, mixing until just incorporated. Add the figs and white chocolate and use a spatula to mix them into the batter, then give the batter a few extra turns, making sure the ingredients are completely combined. 

Pour the batter into the prepared pan and use an offset spatula to smooth out the top. Tap the pan twice on the counter to remove any air bubbles.

Bake until the top is golden brown and a wooden skewer or toothpick inserted near the centre comes out clean, 50 to 65 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack to finish cooling before serving. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or refrigerated for up to 4 days.

From 100 Morning Treats: With Muffins, Rolls, Biscuits, Sweet and Savory Breakfast Breads, and More by Sarah Kieffer (£21.99, Chronicle Books), out now 

Olivia Cavalli says: “Crisp and golden butter beans, sweet jammy figs, sharp and salty Pecorino and a zingy, creamy pistachio dressing – this little salad ticks all the boxes. Perfect during late summer/early autumn when figs are at their best. I love adding beans to so many things, salads especially, to instantly bulk them up and add some substance.”

Serves 2

Ingredients

• 100g (3½oz) shelled pistachios
• ½ a 700g (1lb 9oz) jar butter beans, drained
• 3 large, ripe figs, quartered
• 1 tablespoon olive oil
• small bunch of thyme (about 15g/½oz), leaves picked
• 25g (1oz) aged Pecorino, Parmesan or veggie alternative, shaved
• sea salt
• lamb’s lettuce or rocket, to serve

For the dressing:

• 5 tbsp extra virgin olive oil, plus extra to serve
• 20ml (¾fl oz) white wine vinegar or apple cider vinegar
• ½ garlic clove, crushed
• 1 teaspoon honey
• juice of 1 lemon
• 10g (¼oz) aged Pecorino, Parmesan or veggie alternative

Method

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line a baking tray with foil.

Tip the pistachios on to a separate baking tray and roast for around 12–15 minutes, until toasted and fragrant. Leave to cool, and increase the oven temperature to 220°C/200°C fan/425°F/gas mark 7.

Rinse the drained beans and pat them dry with a paper towel. Tip into a bowl, then add the figs, olive oil, thyme and a pinch of salt. Toss well and transfer to the prepared baking tray. Spread out evenly so that the ingredients aren’t piled on top of each other, then roast for 20–25 minutes, until the figs are jammy and the beans are crisp.

To make the dressing, transfer 60g (2¼oz) of the cooled pistachios to a small blender, along with all the dressing ingredients. Add a pinch of salt and blitz to emulsify. You may need to loosen with a tablespoon or two of cold water to reach a drizzly consistency. It should look like a runny pesto. Taste for seasoning, adding more salt if needed. Set aside.

When everything’s ready, assemble the salad. Toss a few good handfuls of lamb’s lettuce or rocket with some extra virgin olive oil and season with salt. Divide between 3 plates and top with the figs and beans, drizzling over any juice from the pan. Scatter over the Pecorino or Parmesan shavings, then drizzle with the dressing. Finish by roughly chopping the remaining pistachios and scattering on top. Serve immediately.

From Bold Beans by Amelia Christie-Miller (£22, Kyle Books), out now

Crystelle Pereira says: “Okay, I know that rose water can be off-putting, because it can taste like an old lady’s bathroom or a bowl of potpourri. However, if you get the balance right, with just a hint of rose, it can really bring your desserts to life. Here, I’ve paired it with sweet and spicy stem ginger, honey and crunchy pistachios, all enveloped in creamy mascarpone with caramelised roasted figs. It is the perfect dessert for a dinner party and isn’t sickly sweet, thanks to the mascarpone, which leaves you wanting more and more!”

Ingredients

For the roasted figs:

• 10 small figs (350g), cut into eighths
• 1 tablespoon melted unsalted butter
• 1 tablespoon honey
• 1 teaspoon stem ginger syrup

For the base:

• 100g pistachios
• 150g gingersnap biscuits
• 85g unsalted butter

For the cheesecake:

• 390g mascarpone, at room temperature
• 85g honey, plus 2 tablespoons to garnish
• 3 tablespoons stem ginger syrup
• 1 teaspoon vanilla bean paste
• 3 teaspoons rose water
• 1 teaspoon ground ginger powder
• ¼ teaspoon fine sea salt
• 300ml double cream
• 65g stem ginger (about 3 bulbs), finely diced
• ½ teaspoon rose petals, to decorate

Method

Preheat the oven to 180°C fan/400°F/gas mark 6.

First prepare the figs. Arrange the fig slices in a shallow baking tray lined with baking paper. Mix together the melted butter, honey and stem ginger syrup, then pour this over the figs, tossing them gently to ensure that they are coated in the glaze.

Place in the oven and bake for 15 minutes, until sticky and soft, then set aside to cool.

Meanwhile, roast the pistachios on a baking tray for 10 minutes, until slightly golden and fragrant.

Place the gingersnap biscuits in a food processor and blitz to the size of large crumbs. Add the roasted pistachios (reserving 1 tablespoon for decoration) and pulse again until broken down slightly. Transfer these to a large bowl.

Melt the butter in a saucepan (or microwave), then add this to the crumbs and mix until the mixture resembles wet sand.

Take a deep, rectangular baking dish (28 x 18 x 2.5cm) lined with baking paper and tip the biscuit mixture into the dish. Using an offset spatula or the base of a jar, flatten down the mixture until it is nicely compact and there are no gaps. Place this in the fridge to chill and harden while you make the mascarpone filling.

In a large bowl, whisk together the mascarpone, honey, stem ginger syrup, vanilla bean paste, rose water, ground ginger and salt until combined.

Place the double cream in a separate bowl and whisk until almost stiff peaks, making sure not to overwhisk. Then, fold this into the mascarpone mixture in three parts.

Add the stem ginger to the mixture, along with the roasted figs (saving a few for decoration), along with any roasting juices and fold these in.

Remove the chilled base from the fridge and pour the filling on top. Level this out with an offset spatula or palette knife, then press the remaining figs down on top of the filling. Place the cheesecake back in the fridge to set for a minimum of 4 hours, or overnight.

Before serving, drizzle over honey and scatter with rose petals and the reserved pistachios, chopped. Cut into 16 slices

From Flavour Kitchen by Crystelle Pereira (£22, Kyle Books), out now