Fig and hazelnut cake
- Published: 4 May 23
- Updated: 25 Mar 24
This cake is almost like a large disc of cooked hazelnut marzipan with the added bonus of fresh figs. Serve with ice cream or crème fraîche.
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Ingredients
- 115g unsalted butter, melted, plus extra to grease
- 300g caster sugar
- 75g self-raising flour
- 200g ground hazelnuts
- Finely grated zest 1 orange
- 6 medium free-range egg whites
- 250g small figs, quartered
- Icing sugar to dust
You’ll also need
- 23cm loose-bottomed cake tin
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Method
- Heat the oven to 160°C fan/gas 4. Lightly grease and line the cake tin with butter and a double layer of baking paper.
- Combine the sugar, flour, hazelnuts and orange zest in a bowl. In a separate bowl, whisk the egg whites lightly with a fork until frothy. Stir this into the hazelnut mixture along with the melted butter until just combined (try not to overmix).
- Spoon half the mixture into the prepared tin, then scatter over half the quartered figs. Top with the remaining batter then arrange the remaining figs on top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. If it starts to get too brown after 40 minutes, cover the cake with foil. Leave to cool for 10 minutes, then turn out onto a wire rack to cool. Dust with icing sugar and serve.
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- Recipe from April 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 388kcals
- Fat
- 22.3g fat (7g saturated)
- Protein
- 6.5g
- Carbohydrates
- 39.2g (33.1g sugars)
- Fibre
- 2.2g
- Salt
- 0.2g
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Nice flavour. Be careful not to use a smaller pan or edges will overcook before centre is set.