FEATURE RECIPE
Hazelnut, fig and coffee syrup cake

Hazelnut, fig and coffee syrup cake

Hazelnuts, figs and coffee are a union of flavours that work so well together. For best results, make this cake on the day of serving.

Serves 6

Cooking Time Prep time 30 mins, cook 40 mins (plus cooling)



250 gm (1 1/3 cups)   hazelnuts
200 gm (1¼ cups)   pure icing sugar
250 gm   butter, at room temperature
6   eggs
110 gm   self-raising flour, sifted
Fig and coffee syrup
200 gm   dried figs
60 ml (¼ cup)   amaretto
125 ml (½ cup)   strong espresso coffee
110 gm (½ cup)   caster sugar


1 For fig and coffee syrup, combine ingredients in a small saucepan, bring to the boil, then simmer over medium heat for 6-8 minutes or until syrupy. Cool and set aside.
2 Preheat oven to 200C. In a food processor, process hazelnuts for 1 minute or until finely ground, add icing sugar and process for another 20 seconds. Using an electric mixer, beat butter for 2-3 minutes or until pale and creamy, add hazelnut mixture and beat for another minute. Add eggs, one at a time, beating between each addition to incorporate, then add flour and beat until combined. Spoon cake batter into a greased and baking paper-lined 19cm x 26cm oval cake pan and tap pan on bench to level. Bake in centre of oven for 30 minutes or until a skewer inserted withdraws clean, then cool cake in pan on a wire rack until room temperature.
3 To serve, invert cake onto a wire rack, then invert again onto a platter. Remove half of the figs from syrup, arrange on top of cake and drizzle cake with half of the syrup. Serve with remaining figs and syrup to the side.


RECIPE Lisa Featherby PHOTOGRAPHY William Meppem STYLING Vanessa Austin


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