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Fresh Fig Cake With Hazelnuts

Fresh Fig Coffee Cake With Hazelnuts

Have fresh figs around and wonder what to cook with them? Fresh figs are so delicious and healthy but also highly perishable, and when they are in season, I always look for new ways to eat them. This fresh fig cake is moist, delicious, and naturally sweet. It’s made with a mix of lectin-free and gluten-free flour, and it’s also dairy-free. Perfect for dessert or an afternoon pick-me-up.

Made with a flour mixture of almond and chestnut flour

I did some modifications, like using almond flour instead of tigernut, mainly because I didn’t find tigernut flour here yet (it exists, but I have to order). The other flour used is chestnut, which lends the cake a unique earthy, sweet flavor. If you don’t have it in hand, you can replace it with tigernut flour or use only almond flour. Maybe throw hazelnut flour into the mix.

I cannot guarantee the same result, but I’m always asked about substitutes. So I’m giving you a starting point if you want to experiment. If you experiment, leave a comment below and tell us if and how it worked.

Fresh figs

Fresh figs give the cake a natural sweetness

Figs are in season now, and they are delicious. I love how much natural sweetness they give to the cake when baked. So there is no need for much sweetener. I used two teaspoons of honey because I had guests, and I know people on a normal diet have a bigger sweet tooth than I have, but it would work or less. Or use a compliant sweetener like Yacon Syrup, monk fruit, inulin powder, etc.

This is a double quantity compared to my Rhubarb Breakfast Cake. So it can be made in a full-size pie/tart dish or in any square baking dish with low walls (mine was approx 17cm / 28cm or 7in / 11in Pyrex, which is a lid for another dish). I used it because the walls were low, and it is much easier to turn the cake when cooled since it’s an upside-down cake.

This is how the cake looked on the bottom, when I turned the dish upside down. It's nice to have a glass dish as you can see how everything will release when turning it upside down.
This is how the cake looked on the bottom when I turned the dish upside down. It’s nice to have a glass dish as you can see how everything will release when turning it upside down.

I used about 16 figs for this cake, as much as to generously cover the bottom of the cake pan without leaving spaces in between. Only wash them and dry them before using and cut them in quarters.

Ingredients

  • 1 tablespoon coconut oil, for greasing the dish
  • about 16 fresh figs, quartered
  • 1/2 cup ground, roasted hazelnuts
  • 8 tablespoons chestnut flour
  • 8 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 4 tablespoons shredded coconut
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 big pastured eggs
  • 4 tablespoons hazelnut butter
  • 2 teaspoons honey (or other sweeteners of your choice)
  • 1 teaspoon vanilla extract
  • zest from one organic lemon
  • 250ml full fat coconut milk

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How to make fig cake

Preheat the oven to 350F.

Wash and pat dry the figs and quarter them.

Prepare the dish by generously coating it with coconut oil and arrange the figs on the bottom of the dish to cover it fully. Sprinkle the hazelnuts on top of the figs saving some to sprinkle when the cake is ready and turned upside down.

Mix the dry ingredients in a small bowl.

Mix the eggs with the nut butter, honey, and milk in a bigger mixing bowl and combine well with a hand blender. Start adding the flour and incorporate it into the liquid. When you are done with adding the dry ingredients, you can add more flour if you feel the batter is too wet. The figs will release liquid, and you don’t want the batter to be too moist. The batter will need to be spooned on top of the figs, it will not be runny (see pictures).

Level the batter and bake the cake on the middle rack for about 30 minutes.

Let it cool down for about 20 minutes before you turn it upside down, with the help of a plate/platter/cutting board. Check first the sides to see if there is any resistance. This cake should come out easily from the dish if the dish is well greased. Sprinkle with more hazelnuts on top. Serve warm or cold, I love it both ways.

A similar recipe

This fig cake recipe is similar to my Gluten-Free Rhubarb Breakfast Cake, which is one of my favorite cakes ever.

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Fresh Fig Cake With Hazelnuts

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By Claudia Curici Serves: 18
Prep Time: 20 minutes Cooking Time: 30 minutes

A delicious and healthy way to make a treat when fresh figs are in season.

Ingredients

  • 1 tablespoon coconut oil, for greasing the dish
  • about 16 fresh figs, quartered
  • 1/2 cup ground, roasted hazelnuts
  • 8 tablespoons chestnut flour
  • 8 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 4 tablespoons shredded coconut
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 big pastured eggs
  • 4 tablespoons hazelnut butter
  • 2 teaspoons honey (or other sweeteners of your choice)
  • 1 teaspoon vanilla extract
  • zest from one organic lemon
  • 250ml full fat coconut milk

Instructions

1

Preheat the oven to 350F.

2

Wash and pat dry the figs and quarter them.

3

Prepare the dish by generously coating it with coconut oil and arrange the figs on the bottom of the dish to fully cover it. Sprinkle the hazelnuts on top of the figs saving some to sprinkle when the cake is ready and turned upside down.

4

Mix the dry ingredients in a small bowl.

5

In a bigger bowl, mix the eggs with the nut butter, honey and milk and combine well with a hand blender. Start adding the flour and incorporate it into the liquid. When you are done with adding the dry ingredients, you can add more flour if you feel the batter is too wet. The figs will release liquid and you don't want the batter to be too moist. The batter will need to be spooned on top of the figs, it will not be runny (see pictures).

6

Level the batter and bake the cake on the middle rack for about 30 minutes.

7

Let it cool down for about 20 minutes before you turn it upside down, with the help of a plate/platter/cutting board. Check first the sides to see if there is any resistance. This cake should come out easily from the dish if the dish is well greased. Sprinkle with more hazelnuts on top. Serve warm or cold, I love it both ways.

Notes

Cut in squares or slice the way you wish and store in the refrigerator or freeze. I love it the next day for coffee, cold from the refrigerator.

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7 Comments

  • Reply
    Ronak Mehta
    August 30, 2020 at 10:47 pm

    Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

    • Reply
      Claudia
      August 31, 2020 at 4:57 am

      Thank you so much, so happy you love it xx

  • Reply
    Noah
    September 3, 2020 at 12:42 am

    Thank you for this recipe. It looks really yummy. I’ll definitely try this out. I would love to read more recipes from you. Keep sharing.

  • Reply
    Sue Lucchesi
    August 11, 2022 at 6:27 pm

    Hi Claudia,
    Are ground chestnuts and chestnut flour different things?
    Thank you!

    • Reply
      Claudia
      August 12, 2022 at 5:55 am

      Hi Sue! Chestnut flour is made of dried and finely ground chestnuts. I’m not sure how that can be achieved at home, as this flour is super fine (it has the texture if white wheat flour). I hope this helps xx

      • Reply
        Sue Lucchesi
        August 12, 2022 at 1:52 pm

        Got it. Thanks so much. Love your inspiration.

        • Reply
          Claudia
          August 13, 2022 at 4:34 am

          My pleasure <3

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