Source: Cooking Light
Sprinkling nuts on top of the batter before it
bakes, rather than mixing them in, helps concentrate
the nut flavor.
1/3 cup hazelnuts
3/4 cup fresh orange juice
1 cup chopped dried figs
1/2 cup sugar
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 large egg
1 large egg white
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350°. 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.
CALORIES 178(27% from fat); FAT 5.4g (sat 0.8g,mono
2.7g,poly 1.5g); PROTEIN 3.4g; CHOLESTEROL 18mg;
CALCIUM 31mg; SODIUM 218mg; FIBER 2.6g; IRON 1.2mg;