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Fig and hazelnut cake

Name: Fig and hazelnut cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8-10
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

By: Louise Pickford

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.

For more fig recipes check out our collection.

Easy
April 2023

Test kitchen approved

Serves 8-10
Hands-on time 20 min, plus cooling, oven time 1 hour

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.

For more fig recipes check out our collection.

Vegetarian recipes

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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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.