Fig, Nut & Chocolate Cake


150g hazelnuts, roast, skin, chop roughly

150g blanched almonds, roast, chop roughly

200g dried figs, chop roughly

150g dark chocolate, chop roughly

180g mixed peel

Zest of a lemon, grated finely

Zest of an orange, grated finely

4 eggs

3/4 cup castor sugar

7/8 cup of self raising flour


Set oven to 160°C. Line tin with baking paper. Beat sugar and eggs until pale and well combined.

Sift in flour and combine – don’t over beat. Stir in fruit, nuts and chocolate.

Pour into pan and tap on bench to remove any air bubbles. Bake for about I hour until skewer inserted comes out clean. When cool, slice thinly to serve.

*Stock image.