Hazelnut Cake with Coffee and Fig Syrup

11:30 am on 30 April 2012


  • 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


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

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