Fig hazelnut and carob crumble cake

Photo: Easy Mediterranean by Sue Quinn

carob reminds me of my childhood when my mother, a health food fanatic ahead of his time, fed to us as a chocolate substitute. I did not like much then, but now I love the taste, after eating in Portugal and other parts of the Mediterranean where it is grown and is widely used in baking and desserts.

is naturally sweeter than cocoa and contains less fat, more fiber and loaded with calcium, so it is good enough for you. But all that aside, this cake is lush – the juicy figs, rich notes of carob and hazelnuts are a heavenly combination. carob powder, also known as carob flour, is widely available online and in health food stores, but you can substitute with 2 tablespoons of cocoa powder if not found.

makes a cake of 23 cm.


100 g of hazelnuts without skin
140g plain (all-purpose) flour
3 tablespoons carob powder
2 teaspoons baking powder
A pinch of fine sea salt
125g unsalted butter, softened
160 g of powdered sugar
2 large eggs, lightly beaten
75 ml of milk
6-8 figs, quartered

For the crumble

100 g buckwheat flour or whole wheat flour (whole wheat flour for all-purpose)
60g light brown sugar
60g unsalted butter
½ teaspoon ground cinnamon


  • Preheat oven to 170 ° C. Grease a 23cm round tin and spring form cake and line the base with baking paper.
  • Tip hazelnuts in a dry skillet and toast over medium-high heat, stirring frequently, until fragrant and beginning to brown. Pour into a food processor and let cool for 5 minutes.
  • As this happens, make the crumble mixture. Put the flour, brown sugar, butter and cinnamon in a small bowl. Rub the butter into the dry ingredients with your fingers until the mixture resembles coarse breadcrumbs. It is set aside.
  • Now, Blitz hazelnuts until finely ground. Pour into a mixing bowl and add the flour, carob powder, baking powder and sea salt. Whisk together, then put aside.
  • Use an electric mixer or wooden spoon to beat the sugar and butter together until pale pitcher and creamy. Add the eggs gradually, beating well after each addition until well blended. Little by little the flour mixture is stirred in the butter mixture, alternating with milk, until smooth and well combined.
  • Scrape the batter into the pan and smooth the surface with a spatula. Press the fig quarters in the dough, cut side up, on the side of the can, and one or two in the middle if space permits. Sprinkle the mixture over the top of the crumb. Bake for about 40-45 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before liberation.


Images and Mediterranean recipes easily by Sue Quinn (Murdoch Books) RRP $ 39.99

The Fig and carob hazelnut crumble cake first appeared in Daily Juice .

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