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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
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.
See what other Food52ers are saying.