Hazelnut Cake with Coffee and Fig Syrup
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- 110g caster sugar
- 125 ml strong espresso coffee
- 60 ml Amaretto or Frangelico
- 200g dried figs, whole
- 250g freshly roasted hazelnuts (skinned)
- 200g icing sugar
- 250g butter
- 6 eggs
- 110g self raising flour
Combine the caster sugar, coffee, amaretto and figs in a small saucepan, simmer for 10 minutes.
Preheat oven to 170°C Fan bake, grease a 25cm loaf tin and line with baking paper.
In a food processor combine the hazelnuts and icing sugar and ‘pulse’ until the mixture resembles fine breadcrumbs.
Cream the butter and add the hazelnut-icing sugar mixture. Mix until combined.
Add eggs, one at a time.
Add the flour and mix well.
Pour into prepared tin, place in oven, cook for 30-40 minutes, or until a skewer comes out clean.
Allow to cool slightly, turn onto plate, pour the coffee-fig syrup over, just before serving.
Use the figs to garnish the plate.
Serve with vanilla icecream.
John Hawkesby’s wine recommendation
Te Kahu 2010