I picked up too many figs the other day - I couldn't resist... ripe, fleshy and with such a short season, it seemed wasteful not to.
And so, I made a fig cake - inspired by Bill Granger
rustic fig and hazelnut cake
3/4 cup sifted flour
1 stick (1/2 cup)unsalted butter, at room temperature
3/4 cup caster sugar
3 large eggs
2 teaspoons of baking powder
1/2 cup ground hazelnuts
1/3 cup chopped hazelnuts
6 fresh figs, halved
2 Tablespoons of honey
1) Cream the butter and the sugar in a large mixing bowl with an electric hand-held mixer until pale and fluffy (3-5 minutes).
2) Sift together the flour and baking powder. Use a large metal spoon to fold the flour and eggs alternately into the creamed mixture. Fold in the ground hazelnuts and then the chopped hazelnuts.
3)Spoon the mixture into the tin. Arrange the figs, cut side up, in a neat layer on top of the cake. Bake for 55 minutes to 1 hour, or until a skewer poked in the middle of the cake comes out clean.
4) Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of the cake just before serving with a side of fresh whipped cream.
Photo: Paola Bacchia,Italyonmymind (http://italyonmymind.com.au/2013/04/23/rustic-fig-and-hazelnut-cake)
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