HAZELNUT CAKE WITH FRESH FIGS
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
scant 1 1/4 cups hazelnuts
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs + 2 large egg yolks
8 ripe figs, green, cut in half, and stems removed
Preheat the oven to 350°F. . Butter and flour a 9-inch springfonn pan ..
Finely chop half the hazelnuts in a food processor. Coarsely chop the
remaining nuts in the food processor .. Sift the flour, baking powder,
baking soda, and salt in a large bowl. Stir in the finely chopped hazelnuts
.. Beat the butter, sugar, and vanilla in a large bowl with an electric
mixer at medium speed until creamy .. Add the eggs and egg yolks, one at a
time, until just blended after each addition .. With mixer at low speed,
gradually beat in the dry ingredients .. Spoon the batter into the prepared
pan. Sprinkle with the coarsely chopped nuts and arrange the figs on top,
cut-side up, pressing them into the batter .. Bake for 50-60 minutes, or
until a toothpick inserted into the center comes out clean .. Cool the cake
in the pan for 10 minutes. Loosen and remove the pan sides. Iurn out onto a
rack and let cool completely.
Makes one 9-inch cake Prep: 20 min .. Cooking 50-60 min .. Level: 1 . Keeps:
1-2 days
Reader's Digest Cakes
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