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Author Notes: I made this for my friend Marcela's Turkish-themed birthday party. You can do any frosting for the top. I made a chocolate tofu one spiked with hazelnut liquor. —Anitalectric
- 1 cup hazelnuts, toasted
- 2 cups unbleached flour
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons five spice powder
- 1/2 teaspoon fine sea salt
- 1/2c cups olive oil
- 1 cup fig syrup*
- 3 tablespoons flax meal
- 2 teaspoons vanilla extract
- 3/4 cup almond or hazelnut milk
- 1/2 cup hazelnut liquor (optional)
- Preheat oven to 350 F. Grease and line 2 8" cake pans.
- Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
- In a medium bowl, whisk together flax meal and 1/2 cup hot water. Whisk in oil, syrup, vanilla and milk. Optional: add 1 tablespoon fresh grated ginger.
- *(Fig syrup is the excess liquid strained from a pot of simmered chopped fresh figs, agave nectar, white wine and orange zest. The remaining paste is what I use to make fig bars. You can alternately use 1/2 cup of fig jam whisked with a few tablespoons of warm water.)
- Add dry ingredients and fold in until no white lumps are visible. Divide batter between pans and bake about 25 minutes or until cake springs back when touched.
- Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.
- This recipe was entered in the contest for Your Best Fig Recipe
No Laffy Matter
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