Fig and Nut Cake
Hazelnuts, almonds, orange , dried figs - make this loaf cake so amazing. It's almost like a fancy granola bar. Maintains well in an airtight container for several days and also freezes well.
- 125 grams hazelnuts
- 90 grams almonds
- finely grated peel of 1 orange
- finely grated peel of 1 lemon
- 3 tablespoons candied orange peel
- 125 grams dried organic figs
- 100 grams dark chocolate
- 3 large eggs
- 1/2 cup sugar
- 1 1/4 cup self rising flour
In the bowl of a stand mixer or with a hand beater beat the eggs with the sugar until very light colored and fluffy.
Roughly chop the nuts and dried figs and dark chocolate.
Combine together with the lemon and orange zests and with the chopped candied orange.
Add the nut mixture to the eggs and gently fold them in with a spatula.
Add the flour and fold into the egg/nut mixture just until all the flour is absorbed. The dough will be very stiff.
Place the mixture in a loaf pan lined with parchment paper. Bake in a 350 degree oven for about 40 minutes until golden. Let the cake cool and rest for a few hours before cutting it. The cake will hold well wrapped in aluminum foil and plastic wrap.