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Fig and Hazelnut Cake

Fig and Hazelnut Cake

Fig and Hazelnut Cake


Makes 12 servings


2/3 cup slivered blanched almonds (about 3 ounces), coarsely chopped
3/4 cup hazelnuts (about 4 ounces) with skins removed, coarsely chopped
3/4 cup whole dried figs (about 4 ounces), coarsely chopped
3 squares (1 ounce each) semisweet chocolate, finely chopped
1/3 cup diced candied orange peel
1/3 cup diced candied lemon peel
1-1/4 cups all-purpose flour
1-3/4 teaspoons baking powder
3/4 teaspoon salt
3 eggs
1/2 cup sugar


  1. Preheat oven to 300°F. Grease 8X4-inch loaf pan. Combine almonds, hazelnuts, figs, chocolate and candied orange and lemon peels in medium bowl; mix well. Combine flour, baking powder and salt in small bowl.
  2. Beat eggs and sugar in large bowl with electric mixer at high speed 5 minutes or until mixture is thick and pale yellow. Gently fold nut mixture into egg mixture. Sift 1/2 of flour mixture over egg mixture; gently fold in. Repeat with remaining flour mixture.
  3. Spread batter evenly into prepared pan. Bake 60 to 70 minutes or until top is golden brown and firm to the touch. Cool in pan on wire rack 5 minutes. Remove loaf from pan; cool completely on wire rack (at least 4 hours).

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