Description
This Spiced Fig Hazelnut Cake is a warm, fragrant dessert perfect for any season. It features the earthy richness of hazelnuts, the natural sweetness of figs, and the comforting warmth of cinnamon and nutmeg. The cake has a moist, tender texture with bits of sweet figs in every bite, making it naturally sweetened and packed with wholesome ingredients. It’s beautiful enough for entertaining and simple enough for everyday baking, pairing wonderfully with cream, yogurt, or a drizzle of honey. This elegant cake feels gourmet but is easy to prepare.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) ground hazelnuts (finely blended roasted hazelnuts)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150 g) brown sugar, packed
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk or buttermilk
- 1 cup (160 g) chopped dried figs (or fresh figs if available)
- Optional Glaze: ¼ cup (60 ml) honey or maple syrup
- 1 tablespoon lemon juice
- Chopped toasted hazelnuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Chop dried figs. If they feel tough, soak them in warm water for 10 minutes, then drain well. If using fresh figs, remove stems and dice.
- In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together brown sugar, oil (or melted butter), eggs, and vanilla extract until smooth.
- Pour in the milk or buttermilk and whisk until the mixture is creamy.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- Gently fold in the chopped figs until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the optional glaze, warm honey (or maple syrup) with lemon juice and brush it over the cooled cake. Sprinkle chopped toasted hazelnuts on top.
Notes
- Use ripe, sweet figs for the best flavor.
- Do not overmix the batter; this can make the cake dense.
- Soak dried figs briefly for a softer bite.
- Use roasted hazelnuts for a richer, deeper flavor.
- Let the cake cool completely before glazing to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19 g
- Sodium: N/A
- Fat: 15 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: N/A