Flourless Fig, Hazelnut and Chocolate Torte

• portioner: Serves: 8-10

Ingredienser

100g roasted hazelnuts

100g roasted almonds

200g dark chocolate

250g dried figs, hard stems removed, chopped into roughly 2cm pieces

180g egg whites (from 6

large eggs)

¼ tsp fine sea salt

125g caster sugar

finely grated zest of 1 large

orange

1 tsp anise seeds (or cardamom seeds), roughly crushed using a mortar and pestle

FOR THE CREAM TOPPING:

250g thickened cream

2 tbsp icing sugar

1 tsp vanilla extract

1 tsp cocoa powder

Vejledning

Line the base and sides of a 23cm round cake tin (one with a removable base if you have it) with baking paper and set aside.

Chop the nuts and chocolate either by hand or by pulsing in the food processor until they’re roughly 1-2cm pieces. Place in a large mixing bowl and add the chopped figs.

Preheat your oven to 160C fan-forced (180C conventional).

Place the egg whites in the bowl of a cake mixer fitted with the whisk attachment. Add the salt and beat on medium speed until foamy, then drizzle in the sugar, one tablespoon at a time, and continue to beat until the meringue is glossy and forms firm peaks. Remove the bowl from the mixer and fold in the orange zest and the crushed anise (or cardamom) seeds.

Scrape the meringue into the bowl with the figs, nuts and chocolate, then fold together until thoroughly combined.

Scrape the mixture into the lined cake tin and place in the preheated oven for 55-60 minutes. The torte should be light golden-brown on top and feel firm when pressed gently in the centre.

Remove from the oven and allow to cool completely in the tin. It will keep at this stage for up to three days refrigerated.

When ready to serve, remove the cake from the tin and transfer to a serving plate. If keeping it dairy-free, just dust lightly with cocoa powder and slice.

If serving with the cream topping, place the cream, icing sugar and vanilla in the bowl of the cake mixer and whisk until soft peaks form, then spread over the top of the cake. Using a small sieve, dust the cocoa powder gently over the top and serve.