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
Ingredients
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1 cup
hazelnuts, toasted
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2 cups
unbleached flour
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1 tablespoon
aluminum-free baking powder
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2 teaspoons
five spice powder
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1/2 teaspoon
fine sea salt
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1/2c cups
olive oil
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1 cup
fig syrup*
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3 tablespoons
flax meal
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2 teaspoons
vanilla extract
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3/4 cup
almond or hazelnut milk
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1/2 cup
hazelnut liquor (optional)
Directions
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Preheat oven to 350 F. Grease and line 2 8" cake pans.
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Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
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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.
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*(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.)
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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.
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Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.
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