Ingredients

1 cup hazelnuts, toasted and loose skins rubbed off ¾ cup whole unblanched almonds, toasted ⅔ cup all-purpose flour 2 Tbsp. natural (nonalkalized) cocoa powder 2¼ tsp. slightly crushed fennel seeds ~ Slightly rounded ½ tsp. ground cinnamon ~ Slightly rounded ⅛ tsp. ground cloves ~ Slightly rounded ¼ tsp. finely ground white pepper ~ Slightly rounded ¼ tsp. ground ginger ~ Slightly rounded ¼ tsp. finely crushed coriander seeds ~ Slightly rounded ¼ tsp. freshly grated nutmeg ~ Grated zest of 1 orange, preferably from an organic or unsprayed fruit 8 oz. dried Mission or other figs (see Note), tough stems cut off and sliced about ¼-inch thick ⅔ cup honey ⅔ cup sugar ~ Powdered sugar for dusting (optional) ~ An 8-inch cake round pan

Description

1 Cup Hazelnuts, Toasted And Loose Skins Rubbed Off ¾ Cup Whole Unblanched Almonds, Toasted ⅔ Cup All-purpose Flour 2 Tbsp. Natural (nonalkalized) Cocoa Powder

View Full Recipe