Hazelnut Cake with Coffee and Fig Syrup

Ingredients

• 110g caster sugar
• 125 ml strong espresso coffee
• 60 ml Amaretto or Frangelico
• 200g dried figs, whole
• 250g freshly roasted hazelnuts (skinned)
• 200g icing sugar
• 250g butter
• 6 eggs
• 110g self raising flour

Method

Combine the caster sugar, coffee, amaretto and figs in a small saucepan, simmer for 10 minutes.

Preheat oven to 170°C Fan bake, grease a 25cm loaf tin and line with baking paper.

In a food processor combine the hazelnuts and icing sugar and ‘pulse’ until the mixture resembles fine breadcrumbs.

Cream the butter and add the hazelnut-icing sugar mixture.  Mix until combined.

Add eggs, one at a time.

Add the flour and mix well.

Pour into prepared tin, place in oven, cook for 30-40 minutes, or until a skewer comes out clean.

Allow to cool slightly, turn onto plate, pour the coffee-fig syrup over, just before serving.

Use the figs to garnish the plate.

Serve with vanilla icecream.

John Hawkesby’s wine recommendation

Bordeaux Blend
Te Kahu 2010