Hazelnuts, figs and coffee are a union of flavours that work so
well together. For best results, make this cake on the day of
250 gm (1 1/3 cups) hazelnuts200 gm (1¼ cups) pure icing sugar250 gmbutter, at room temperature6eggs110 gmself-raising flour, siftedFig and coffee syrup200 gmdried figs60 ml (¼ cup) amaretto125 ml (½ cup) strong espresso coffee110 gm (½ cup) caster sugar
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.
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.
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.