Toasted Hazelnut and Fig Cake (Vegan)

By • October 8, 2009 • 3 Comments



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

Serves 12

  • 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 cup olive oil
  • 1 cup fig syrup*
  • 3 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 3/4 cups almond or hazelnut milk
  • 1/2 cup hazelnut liquor (optional)
  1. Preheat oven to 350 F. Grease and line 2 8" cake pans.
  2. Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
  3. 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.
  4. *(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.)
  5. 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.
  6. Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.
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Tags: exotic, Figs, Healthy, Holidays, mediterranean, Turkish, Vegan

Comments (3) Questions (0)

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Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I like your photo -- fun to see a recipe in context.

Anita_date

almost 5 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

Thank you! Food never seems to stick around long enough to take more formal pictures :)

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's the way it should be.