Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sprinkling nuts on top of the batter before it bakes, rather than mixing them in, helps concentrate the nut flavor.

Recipe by Cooking Light March 1999

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Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

  • Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

178 calories; calories from fat 27%; fat 5.4g; saturated fat 0.8g; mono fat 2.7g; poly fat 1.5g; protein 3.4g; carbohydrates 30.4g; fiber 2.6g; cholesterol 18mg; iron 1.2mg; sodium 218mg; calcium 31mg.
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