Fig Cake with Dried Figs

Ingredients

• 400 g dried fig
• 150 g softened butter
• 100 g cane sugar
• 1 pinch salt
• vanilla pods
• 300 g spelt whole‑grain flour
• 150 g ground hazelnuts
• 1 tsp Baking powder
• 125 ml water
• 200 ml freshly squeezed orange juice
• butter (for the pan)
• 3 tbsp fruit jelly with apple pectin
• 1 tsp Honey
• 250 ml freshly squeezed orange juice

Instructions

1. 1.

   Soak figs in about 1 cup of water for approximately 3 hours, then drain on a sieve.

2. 2.

   Whisk butter with sugar, salt and vanilla bean until fluffy. Combine flour with nuts and baking powder, then gradually fold into the batter while adding water and orange juice stepwise. Pour the batter into the greased fruit cake pan and smooth the surface. Bake in a preheated oven at 175°C (middle rack) for about 35 minutes; remove and cool.

3. 3.

   Cut figs into small pieces and arrange them over the cooled cake base. Prepare the glaze by mixing fruit jelly, honey and orange juice according to package instructions, spread it over the cake and let set.

4. 4.

   Serve the fig cake with whipped cream and egg liqueur.