Fig and hazelnut cake

Fig and hazelnut cake

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.

Fig and hazelnut cake

For more fig recipes check out our collection.

  • Serves icon Serves 8-10
  • Time icon 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.

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

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

  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.

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

Buy ingredients online

Recipe By:

Louise Pickford

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