I know figs must be back in season because I recently received about 2 dozen of them in my parent’s latest care package. This coupled with the leftover hazelnuts from the previous post, led to this cake.
I’d paired figs with hazelnuts before so I was pretty confident the combination would work in a cake form. Then I came across this Bill Granger recipe for fig and hazelnut cake serendipitously. Someone on social media posted a picture of their baking efforts with figs and someone else commented on that they’d used their figs in another way and so it goes.
I left the recipe largely untouched, only minor tweaks to the method because that’s just how I roll, but the end result shouldn’t depart from the original in any noticeable way.
The only other change I’d make to future renditions of this cake is to bake it as an “upside down” cake, so I’d line the figs on the bottom of the cake pan. Just because putting them on top of the batter causes some of them to sink in a little, making the final presentation not as pretty as it could be. But let’s just say that this one has ‘rustic charm’ shall we? Like something straight out of a farmhouse oven ;).
RECIPE – Fig and hazelnut cake
- 125g unsalted butter softened
- 150g caster sugar
- 75g self raising flour
- 3 eggs
- 100g hazelnuts ground
- 50g hazelnuts roughly chopped
- 8 fresh figs, halved
- Preheat oven to 180°C. Grease and line a 20cm loose bottom cake tin.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time making sure to beat thoroughly between each addition so that the eggs are well incorporated.
- Fold in flour.
- Fold in ground hazelnuts, then chopped hazelnuts.
- Pour cake batter into prepared cake tin and arrange figs cut side up. You don’t need to press the figs into the batter. The weight of the figs will cause them to sink in a bit and the cake will rise above it.
- Bake for ~55 minutes or until skewer comes out clean when poked into the centre of the cake.
The sweet perfume of the figs baking into the buttery cake is intoxicating. I highly recommend enjoying this cake warm, it’s quite lovely. And even if you leave it a couple of days, this cake retains a moist crumb. Yum.