Ingredients

The following ingredients have 12 Servings
  • 1 cup hazelnuts, toasted
  • 2 cups unbleached flour
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons five spice powder
  • 1/2 teaspoon fine sea salt
  • 1/2c cups olive oil
  • 1 cup fig syrup*
  • 3 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 3/4 cup almond or hazelnut milk
  • 1/2 cup hazelnut liquor (optional)

Instruction

  • Preheat oven to 350 F. Grease and line 2 8" cake pans.
  • Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
  • In a medium bowl, whisk together flax meal and 1/2 cup hot water. Whisk in oil, syrup, vanilla and milk. Optional: add 1 tablespoon fresh grated ginger.
  • *(Fig syrup is the excess liquid strained from a pot of simmered chopped fresh figs, agave nectar, white wine and orange zest. The remaining paste is what I use to make fig bars. You can alternately use 1/2 cup of fig jam whisked with a few tablespoons of warm water.)
  • Add dry ingredients and fold in until no white lumps are visible. Divide batter between pans and bake about 25 minutes or until cake springs back when touched.
  • Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.