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Heavenly Coffee and Fig Cake

Indulge in a heavenly treat with this Coffee and Fig Cake! The combination of the rich coffee, sweet figs and crunchy hazelnuts creates a symphony of flavours that will make you swoon. Enjoy a slice with a cup of coffee and let the divine flavours transport you to a blissful place.

Oh boy, this mouth-watering Heavenly Coffee and Fig Cake could not have been named more aptly! If you thought coffee-flavored desserts can't get any better than an espresso martini, think again! This elegant and rustic cake has the perfect combination of the burnt-caramel flavour of coffee grounds, fig's natural tartness, and creamy sweetness of the icing.

Take your taste buds on this delectable journey. Start by rehydrating the figs in a hot and luscious coffee, slow-roast the hazelnuts, and mix everything together until it becomes a smooth and heavenly paste. Bake it to perfection, then layer it up with creamy icing and swirls of caramel. The combination of a delightfully dense sponge and rich layer of icing makes this cake an irresistible treat!

So if you're looking for some special occasion dessert, or simple indulgence to enjoy with friends, look no further! This coffee and fig cake will guarantee pleasure with every bite! Now go ahead, whip up this heavenly dessert – there is no need to wait for a special occasion to indulge in this modern classic!

Why You’ll Love This Heavenly Coffee and Fig Cake Recipe

These are all the reasons I'm loving this Heavenly Coffee and Fig Cake recipe:

It's a sweet and nutty treat: The combination of the roasted hazelnuts and sweet fig jam create a heavenly flavor that will tantalize your taste buds. The rich coffee aroma will also add an extra layer of flavor to this delicious cake.

It's a crowd-pleaser: This cake is sure to impress at any gathering or party - it's simple yet impressive enough to be the star of the show.

It's a healthy indulgence: The slight salted butter and light muscovado sugar make this a healthier version of a coffee and fig cake. Nutritionally, it's also packed with protein, fibre and vitamins!

Heavenly Coffee and Fig Cake

Indulge in a heavenly treat with this Coffee and Fig Cake! The combination of the rich coffee, sweet figs and crunchy hazelnuts creates a symphony of flavours that will make you swoon. Enjoy a slice with a cup of coffee and let the divine flavours transport you to a blissful place.

Difficulty:
More effort
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
Serves 16

Ingredients

For the sponge

  • 4 dried figs, chopped into small pieces
  • 75ml hot strong coffee or espresso
  • 100g blanched hazelnuts
  • 200g slightly salted butter, very soft, plus a little for greasing
  • 225g light muscovado sugar
  • 200g plain flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 2 tsp mixed spice
  • 50g natural yogurt
  • 4 large eggs

For the icing

  • 250g pack slightly salted butter, very soft
  • 2 tsp vanilla extract or bean paste
  • 400g icing sugar
  • 250g tub full-'fat' cream cheese
  • 6 tbsp fig jam or conserve

To decorate

  • 10-12 figs, halved or quartered
  • 200g caramel (Carnation or Bon Maman work well)

Instructions

  • Step 1: Begin by preparing the sponge. Place the dried figs in a bowl and pour on the coffee. Let it sit for 30 minutes. Pre-heat the oven to 180C/160C fan/gas 4. Spread the hazelnuts onto a baking tray and place in the oven for 5-8 minutes until golden brown and fragrant. Scoop 75g of the hazelnuts into a food processor (put the remainder aside) and let this cool for 10 minutes. In the meantime, grease the bottom and sides of a 20 x 30cm rectangular cake tin and line it with baking parchment.
  • Step 2: Chop the cooled nuts into small pieces with a food processor. Add the rehydrated figs and any remaining coffee grounds, and process until a smooth paste is formed. Add the other sponge 'ingredients' to the food processor, along with a pinch of salt, and blend everything together. Make sure to pause the processor and scrape down the sides at least once or twice before blending the mixture again. Once fully incorporated, transfer it to the cake tin and spread it evenly. Bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack, remove the parchment paper, and leave it to cool completely.
  • Step 3: While the cake rests, prepare the icing. Put the butter, vanilla and half the sugar into a large bowl and roughly combine using a spatula. Blend with an electric hand whisk until smooth. Add the cream cheese and remaining icing sugar, mix together with the spatula then blend with the hand whisk until creamy. Divide the icing into two, one for the layering and crumb coat, and the other for a finishing coat. You can chill the icing while the cake cools, however remove from the refrigerator about 15 minutes before using to bring to room temperature.
  • Step 4: Place the cooled cake on a cutting board. Mark off three equal sections at 10cm intervals across the length of the cake. Carefully slice through the sections, then line them up on top of each other to ensure the pieces are of equal size. Trim any uneven parts, then stack them back up.
  • Step 5: Position one sponge on a cake board or plate. Add a thin layer of icing, followed by 3 tablespoons of fig jam, making sure to avoid going too close to the edges. Place another sponge on top, followed by more icing and jam. Place the third and final sponge on top, and use a palette knife to spread the remaining first batch of icing to encase the cake - imperfections are welcome! Allow for gaps between layers to be filled with icing. Pop the cake in the fridge for at least 30 minutes to harden the icing. Take the remaining icing out of the fridge about 10-15 minutes before the cake is ready to be covered.
  • Step 6: Take the cake out of the fridge and frost it with the remaining icing. Use a palette knife to create a smooth finish, or leave it textured for an interesting look. Place the figs on the top of the cake with the points facing up. Put the caramel in a piping bag, cut off one of the sides and create a pattern over the top of the cake and down the sides (or simply spoon it over). Crumble and sprinkle the remaining toasted nuts over the top. Serve with some extra figs on the side. Refrigerate leftovers for 3 days, but let them reach room temperature before consuming.
Carbohydrate: 54g; Saturated Fat: 18g; Calories: 535kcal; Sugar: 44g; Protein: 5g; Sodium: 0.6mg; Fiber: 2g; Fat: 32g;

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