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Proudly Australian

Fig & Pistachio Skillet Cake

Recipe by Pamella Higgins How beautiful does this  Fig & Pistachio Skillet Cake look? It's absolutely mouthwatering and thankfully doesn't take too long to bake up at all. Made with fresh figs, pistachio, polenta, this recipe is also gluten-free! This dessert dish is great for entertaining and is sure to turn a few heads. Everyone loves trying new, delicious things, and this Fig & Pistachio Skillet Cake is exactly that. Whip this recipe up and let us know what you think!

Prep: 10 minutes

Cook: 20 minutes


  • 75g instant polenta
  • 75g gluten-free plain flour
  • 50g Natvia natural sweetener
  • 1 egg
  • 200ml almond milk
  • A few drops of pistachio flavouring
  • 2 tablespoons melted coconut oil
  • 4 fresh figs, sliced in half
  • Chopped pistachios


  1. Preheat the oven to 180 degrees C and lightly grease a medium-sized skillet pan.
  2. Mix together the polenta, flour and Natvia in a bowl.
  3. Whisk together the egg, milk, pistachio flavouring and coconut oil then pour into the dry ingredients and mix to combine.
  4. Pour this into the pan then arrange the fig slices on top, cut side up. Bake for 15-20 minutes until golden and firm to the touch. Sprinkle with pistachios and serve warm or cold.
No nutritional info supplied

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