Fig and hazelnut cake

Method

1. 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.
2. 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).
3. 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.