This hazelnut and fig cake is the perfect dessert to bring to a birthday party or celebration that both the kids and adults can enjoy.
This dessert takes advantage of the Summer season starring figs and incorporating warm undertones with cinnamon and nutmeg. Frost with a light cream cheese and decorate with hazelnuts and fresh figs.
In this cake recipe I chose to use dried figs over fresh figs for the extra stickiness and sweetness. For the frosting I made a smooth cream cheese, similar to a carrot cake. Top with fresh figs, cinnamon and chopped hazelnuts.
For this cake, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Hazelnut & Fig Cake
Serves: 12 Prep Time: 30 mins Cook Time: 60 mins Total Time: 1 hr 30 mins
5 dried figs, diced
60ml hot water + 2 tsp instant coffee
90g blanched hazelnuts
200g unsalted butter, softened at room temperature
220g brown sugar
4 eggs, room temperature
55g natural greek yogurt
2 tsp vanilla extract
200g gluten free plain flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
1 tsp cinnamon, ground
¼ tsp nutmeg, ground
2 tsp baking powder
Pinch of salt
100g unsalted butter
2 tsp vanilla extract
400g icing sugar, split into two
250g light cream cheese
Fresh figs, quartered
Macadamia nuts, chopped
Pre-heat the oven to 180° C (fan forced) and line a standard loaf tin with baking paper.
In a small bowl, add the dried figs into the coffee. Sit for 25 minutes.
In a food processor, add the hazelnuts and process until finely chopped. Then add the soaked figs, along with the remaining coffee and process until a paste forms. Set aside.
In a large bowl of a standstill mixer with a paddle attachment, on a medium to high speed cream together the butter and brown sugar. Add in the eggs, greek yogurt, vanilla extract and the paste prepared earlier, on a low speed mix together until combined.
Add the gluten free flour, cinnamon, nutmeg, baking powder and salt. Mix on a low speed until combined thoroughly.
Pour the batter into the lined loaf tin and bake for 60 minutes or until a toothpick comes out clean. Transfer to a wire rack and let it completely cool.
Once the cake has cooled, with a serrated knife slice horizontally across the middle. Set aside.
To make the frosting:
In a bowl of a standstill mixer with a paddle attachment, on a high speed cream together the butter, vanilla extract and 200g icing sugar until smooth. Then on a low speed, add the cream cheese and the remaining 200g icing sugar and mix until smooth. This should only take a couple of seconds, do not overbeat.
To assemble the cake, spread a layer of fig jam to the bottom cake slice, then add a layer of frosting to the bottom of the other cake slice. Carefully join the frosted cake to the jam side of the second cake. Evenly distribute the frosting on the top and sides of the cake until completely covered. Top with fresh figs and cinnamon.
Serve and enjoy!
Store this cake in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (per serve):