Fig and hazelnut cake

Fig and hazelnut cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
150g hazelnuts
3 eggs
1 1/2 cups sugar
250ml olive oil
250g greek-style plain yoghurt
5 figs, chopped, (see Note)
2 cups self-raising flour
1 teaspoon baking powder

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean tea towel to remove the skins, then finely chop them.
  3. Beat the eggs and sugar together until pale. Stir in the olive oil, yoghurt, figs and hazelnuts. Add the flour and baking powder and mix well.
  4. Pour the mixture into the cake tin. Bake for about 30 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool. Serve the cake at room temperature.

Note

  • If fresh figs aren’t available, use 6 dried figs. Soak them in hot water for 10 minutes before draining and chopping them.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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