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Spiced Fig Hazelnut Cake

Spiced Fig Hazelnut Cake: 1 Amazing Fall Treat

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  • Author: Anna
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

A warm, fragrant Spiced Fig Hazelnut Cake that is moist, tender, and elegantly spiced. It combines the earthy richness of hazelnuts with the natural sweetness of figs and comforting spices. This cake is perfect for fall gatherings, afternoon tea, or any occasion calling for a touch of sophistication.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (60 g) ground hazelnuts (finely blended roasted hazelnuts)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (150 g) brown sugar, packed
  • ½ cup (120 ml) vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk or buttermilk
  • 1 cup (160 g) chopped dried figs (or fresh figs if available)
  • Optional Glaze: ¼ cup (60 ml) honey or maple syrup, 1 tablespoon lemon juice
  • Chopped toasted hazelnuts for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. Chop dried figs. If they feel tough, soak them in warm water for 10 minutes, then drain well.
  3. In a bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In another bowl, whisk together brown sugar, oil (or melted butter), eggs, and vanilla extract until smooth.
  5. Pour in the milk or buttermilk and whisk until the mixture is creamy.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
  7. Gently fold in the chopped figs until evenly distributed throughout the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Optional glaze: Warm honey (or maple syrup) with lemon juice and brush it over the cooled cake. Sprinkle chopped toasted hazelnuts on top.

Notes

  • Use ripe, sweet figs for the best flavor.
  • Do not overmix the batter; it can make the cake dense.
  • Soak dried figs briefly for a softer bite.
  • Use roasted hazelnuts for a richer, deeper flavor.
  • Let the cake cool completely before glazing to prevent sogginess.
  • This Spiced Fig Hazelnut Cake improves in flavor after a day.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Cake
  • Method: Baked
  • Cuisine: European

Nutrition

  • Serving Size: 1 slice
  • Calories: 285
  • Sugar: 19g
  • Sodium: N/A
  • Fat: 15g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: N/A

Find it online: https://chroka.com/spiced-fig-hazelnut-cake/