I’ve been making this cake for well over 20 years, I can’t even remember its origin anymore. It’s the perfect thing to have with a good cup of coffee.
You can substitute normal self-raising flour, however I’ve made a recent change to the recipe given I’m now gluten intolerant. I’ve wheeled out the chestnut flour again and included some baking powder as chestnut isn’t self-raising. You could use gluten free self-raising flour instead if you don’t have chestnut. I really like the nuttiness that chestnut flour imparts though.
The chocolate could be choc bits which won’t melt during cooking, or you could use good quality dark chocolate and roughly chop it. Up to you.
What I love about this cake is that it not too rich or sweet but is dangerously moorish. Slice the cake into thin slices when serving. It keeps really well in a sealed container.
125g roasted hazelnuts
100g slivered almonds
125g dried figs (I prefer to use Greek ones)
100g chocolate (dark or milk)
1/2 cup sugar
1 tsp baking powder and 1 ¼ cups chestnut flour (you can substitute this for self raising flour if you prefer)
1. Grease a small loaf pan and preheat over to 180C. Roughly chop nuts, figs and chocolate and place into a bowl.
2. Mix eggs and sugar with a electic mixer until mixture is white and fluffy.
3. Add the eggs to the nuts, figs and chocolate and mix gently to combine.
4. Sift chestnut flour and baking powder into the mixture. (or self-raising flour if using). Pour into the loaf pan.
5. Bake in a moderate oven at 180C for about an 55mins-60mins until golden brown and a skewer comes out clean when tested. Cool on rack before cutting into slices.