Say G'Day Saturday Linky Party {58} ~ Bill Granger's Fig & Hazelnut Cake Recipe

G'Day sweet friends  Thank you so much for stopping by to visit me in y little corner of the world down under! It's been a long time but I'm thrilled to be posting my first Say G'Day party post for 2013!

Today I'm sharing a recipe for Bill Granger's fig and hazelnut cake.

I just love Bill Granger's recipes and I have posted about a couple of his recipes before, here and here. 

Granger is a self-taught cook, restaurateur and food writer and I love his simple, delicious and easy to make home-style cooking. This recipe for hazelnut and fig cake has quickly become a family favourite! It comes from his book Holiday.

Bill Granger's fig and hazelnut cake is just like the flourless almond cakes we all know and love but it is made with hazelnuts and the flavour is just gorgeous.  The recipe is from his book Holiday but it is also available here along with a few other yummy recipes!

Bill Granger's fig and hazelnut cake

print recipe

Fig and Hazelnut Cake

by Natasha In Oz March-16-2013

This fig and hazelnut cake, inpsired by a Bill Granger recipe, is just like the flourless almond cakes we all know and love but it is made with hazelnuts.

Ingredients

• 125 grams Unsalted butter, softened
• 150 grams Caster sugar
• 75 grams Plain (All Purrpose) Flour
• 2 tsp Baking powder
• 3 Eggs, lightly beaten
• 100 grams Ground hazelnuts
• 50 grams Hazelnuts, chopped into small pieces
• 8 (halved) Fresh figs (not too ripe)
• 2 tbs Honey

Instructions

Preheat the oven to 180°C/gas 4/350°F. Cream the butter and sugar in a large mixing bowl until pale and fluffy. Sift together the flour and baking powder. Use a large metal spoon to fold the flour and egg alternately into the creamed mixture. Fold in the ground hazelnuts and then the chopped hazelnuts. Grease a 20cm cake tin and line with baking paper, leaving the paper hanging over the sides to help you lift out the cake. Spoon the mixture into the tin. Arrange the figs, cut-side up, in a neat layer on top of cake. Bake for 55 minutes to 1 hour, or until a skewer poked into the middle of the cake comes out clean. Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of cake just before serving. This is lovely as a cake or as a dessert with lightly whipped cream.

Details

Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 1 mins Yield: Could be up to 12 servings depending on size of cake slice

This recipe is just as divine with ground almonds so if you can't find ground hazelnuts do try it with almonds!

Now onto this week's Say G'Day party!

If you have been crafting, baking, planning, gardening or organising a party this week I would love it if you could share your favourite post of the week with me at this weekend's Linky Party.

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Thank you so much for linking up and for joining in with my weekly Say G'day Saturday Linky Party this week. I truly appreciate your support!

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Thanks so much for stopping by-your visits mean so much to me!

Best wishes for a fabulous weekend,

Natasha In Oz 

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