Fig and Hazelnut Cake the Editors of Publications International, Ltd.
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|
- 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.
- 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.
- 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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