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fig and hazelnut tea cake recipe orange anise german english british italian

Fig and Hazelnut Tea Cake with Orange Glaze

Kimberly Killebrew
This delightful hazelnut tea cake features figs, orange, and anise for a truly memorable eating experience so perfect for teatime!
Print Recipe
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine British, German
Servings 8
Calories 519 kcal

Ingredients
 
 

  • 2/3 cups shelled whole hazelnuts
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon freshly ground nutmeg
  • 1 1/2 cups chopped dried figs
  • 3/4 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs , at room temperature
  • 2 1/2 teaspoons grated orange zest
  • 1 teaspoon ground anise seed (this is anise seed, NOT star anise)
  • or 1/2 teaspoon anise extract
  • For the Orange Glaze:
  • 1/4 cup unsalted butter
  • 1 tablespoon frozen orange juice concentrate
  • 1/2 cup powdered/confectioner sugar

Instructions
 

  • 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.
    Leave the oven on at 350 F. Butter and flour a 8 1/2 X 4 1/2 loaf pan.
  • 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.
  • 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. Spoon the dough into the prepared loaf pan.
  • 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.
  • 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. 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.
    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.
  • Slice and serve immediately. This cake is best the same day but will keep for up to 3 days.  To prevent the cake from drying out, wrap it and then store it in an airtight cake tin.

Nutrition

Calories: 519kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 30mg | Potassium: 368mg | Fiber: 4g | Sugar: 33g | Vitamin A: 807IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
Keyword Hazelnut Tea Cake
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