Fig Hazelnut Torte
Tidbits...Probably my most important "discovery" in Italy was eating ripe figs, warm from the sun right from the tree. The fig trees are numerous and filled with figs. They all come ripe at the same time and it is impossible to eat them all at once. This torte is very delicious and adds the crunch of hazelnuts. My neighbor dries the figs, wrapped around hazelnuts and they can be eaten all winter long.
- Whisk flour, cornstarch, baking powder and salt.
- Cream butter with white and cane sugar then add orange rind and yogurt.
- Lightly beat eggs and yolks until light in color and add to sugar, butter mixture.
- Fold in flour a little at a time until well blended. Stir in hazelnuts reserving two tablespoons for top of cake.
- Spoon into buttered and floured 10 inch circular pan.
- Cut figs in half and form a rossette in center with remaining halves lining the edge.
- Sprinkle hazlenuts over top.
- Bake at 375˚for 45 minutes. Remove and cool. Sprinkle with powdered sugar.