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Fig, Anise & Hazelnut Tea Cake with Orange Glaze

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This cake combines some influences of England, Germany and Italy.  Dense cakes like this make the perfect accompaniment for afternoon tea, a long-held English tradition.  The hazelnuts and anise are popular baking ingredients in Germany and Italy and their aroma brings back many fond memories for me.  Being from Germany, having lived several years in England, and cherishing my adventures in Italy, this cake embodies the best of three worlds.

This cake has a great texture that is punctuated by chewy figs and crunchy hazelnuts and laced with a wonderful orange flavor from the zest and glaze. Your kitchen will smell heavenly while it’s baking!

Bake a loaf of this delicious cake, brew up some tea and enjoy a nice visit with some friends!

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Let’s get started!

First toast the hazelnuts: Preheat the oven to 350 degrees F and place the hazelnuts in one layer on a baking sheet. Place it on the middle rack and roast for 10 to 15 minutes, or until lightly colored and skins are blistered.

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Wrap the nuts in a kitchen towel and let them steam 1 minute. Then rub the nuts in the towel to remove the skins (don’t worry if they don’t all come off).  Let them cool completely.

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Chop the figs.

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Stir together the flour, baking powder, nutmeg and ground anise (unless using extract – add it to the wet ingredients) into a large bowl.

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Add the toasted hazelnuts and the chopped figs and stir to coat.

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In another large bowl, beat the butter until fluffy.

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Add the sugar and continue to beat another 4-5 minutes until fluffy.

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Add the eggs one at a time, beating after each addition.

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Add the orange zest and the anise extract if you aren’t using ground anise.

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Stir in the flour/fig/hazelnut mixture until combined. The dough will be very stiff.

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Butter and flour a 8 1/2 X 4 1/2 loaf pan. Spoon the dough into the prepared loaf pan.

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In the oven preheated to 350 degrees F, bake on the middle rack for 60-75 minutes or until a toothpick inserted into the center comes out clean. Transfer to a rack and cool for 10 minutes before inverting the cake onto the wire rack to cool completely.

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Once the cake is cooled, make the orange glaze:
In a medium bowl, microwave (or use a saucepan over the stovetop) the butter and orange juice together until the butter is melted.

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Remove and let it cool for about 5 minutes. Stir in the sugar and whisk vigorously until smooth and thickened.

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The icing will firm up quickly so use it within 5 minutes. If it does thicken simply reheat it for a few minutes.

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Drizzle the hot glaze over the cooled cake, allowing it to run down the sides, and let it stand for about 1 hour until the glaze is set.

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Slice and serve immediately.  This cake is best the eaten the first day.

Enjoy!

Anise, Fig and Hazelnut Tea Cake with Orange Glaze.

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5.0 from 3 reviews
Fig, Anise & Hazelnut Tea Cake with Orange Glaze
 
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Prep time
Cook time
Total time
 
:
Serves: Serves 8
Ingredients
  • ⅔ cups shelled whole hazelnuts
  • 1½ cups all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoon freshly ground nutmeg
  • 1½ cups chopped dried figs
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 3 large eggs, at room temperature
  • 2½ teaspoons grated orange zest
  • 1 teaspoon ground anise or ½ teaspoon anise extract
  • For the Orange Glaze:
  • ¼ cup unsalted butter
  • 1 tablespoon frozen orange juice concentrate
  • ½ cup powdered sugar
Instructions
  1. First toast the hazelnuts: Preheat the oven to 350 degrees F and place the hazelnuts in one layer on a baking sheet. Place it on the middle rack and roast for 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap the nuts in a kitchen towel and let them steam 1 minute. Then rub the nuts in the towel to remove the skins (don't worry if they don't all come off). Let them cool completely.
  2. Stir together the flour, baking powder, nutmeg and ground anise (unless using extract - add it to the wet ingredients) into a large bowl. Add the toasted hazelnuts and the chopped figs and stir to coat.
  3. In another large bowl, beat the butter until pale and fluffy. Add the sugar and continue to beat another 4-5 minutes until fluffy. Add the eggs one at a time, beating after each addition. Add the orange zest and the anise extract if you aren't using ground anise. Stir in the flour/fig/hazelnut mixture until combined. The dough will be very stiff.
  4. Butter and flour a 8½ X 4½ loaf pan. Spoon the dough into the prepared loaf pan.
  5. In the oven preheated to 350 degrees F, bake on the middle rack for 60-75 minutes or until a toothpick inserted into the center comes out clean. Transfer to a rack and cool for 10 minutes before inverting the cake onto the wire rack to cool completely.
  6. Once the cake is cooled, make the orange glaze:
  7. In a medium bowl, microwave (or use a saucepan over the stovetop) the butter and orange juice together until the butter is melted. Remove and let it cool for about 5 minutes. Stir in the sugar and whisk vigorously until smooth and thickened. The icing will firm up quickly so use it within 5 minutes. If it does thicken simply reheat it for a few minutes.
  8. Drizzle the hot glaze over the cooled cake, allowing it to run down the sides, and let it stand for about 1 hour until the glaze is set.
  9. Slice and serve immediately. This cake is best the same day.

Adapted from Williams Sonoma

 

 

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49 Responses

  4. I have a hot cup of tea in my hands right now and would LOVE a slice of this cake to go along with it! Beautiful!

    Reply

    • Haha, I can relate to that sentiment, Katalina! Which is why I still have a few pounds I need to shed! ;)

      Reply

    • Thanks, Patricia! And yes, figs and hazelnuts are very much common in Italian baking as well.

      Reply

  9. This reminds me of an Italian holiday cake. I love any sweet with hazelnuts! Such a perfect flavor combo and so wonderful to have with a cup of coffee on a cold winter’s day!!

    Reply

    • It’s very reminiscent of Italian baking, Lora, and I agree – hazelnuts are downright awesome!

      Reply

    • Thanks, Lauren! Hazelnuts are so huge in a lot of western European baking, it’s really a shame that they’re not utilized more here in the U.S..

      Reply

    • Haha, Erin! Yes, it’s also like traditional English tea cakes. It’s like many western European types of cake.

      Reply

  19. Kimberley, I didn’t know you are from Germany – Stuttgart, of all places! So am I! Well, I was born and raised in the Frankfurt area but lived in Stuttgart for a long time before we moved to the US. Fun!! This cake sure does look like a German cake, ha! I love all the spices and of course, now I’m super curious and want to make it! Thanks for sharing!

    Reply

    • No way, Rose, how cool is that?! Yes, I just moved to the U.S. eleven years ago. So nice to know a fellow German blogger here in the U.S.! :)

      Reply

  21. I love dense cakes! They are so rich and pair perfectly with my afternoon cup of hot coffee. I especially love this cake since it’s got such a lovely citrus addition….yum!

    Reply

  23. Kimberly,

    Do you think the frozen orange juice concentrate is necessary for the glaze?
    Can I make it using regular orange juice (fresh or from the carton?).

    This cake has my name all over it……making your chutney chicken tonight.
    First time visiting your site.

    Thanks, Stacey

    Reply

    • Hi Stacey, so glad you found my site and that mango chutney chicken is one of my favorites! The purpose of using concentrate is so that the glaze is infused with orange flavor without being too liquidy, otherwise it won’t set. Yes, you can use regular orange juice in its place (the same quantity) but it won’t have as much orange flavor. Alternatively you could use regular orange juice (just a shy less) and add a bit of orange extract to boost the flavor.

      Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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