We make a lemon-fig cookie at Kookie Karma, so I thought the citrus/fig combo would work really well here too. I guess the orange is a bit strong so the zest can be optional. I made my bread with white sugar, but think brown would be a more mellow sweetness.
Also, I tried baking in a glass 8x8" pan at 325 for 45 min, which resulted in more browned "crust". Maybe next time:
1. Bake 8x8" glass pan at 325 for 35 min.
2. Bake in 8x4" glass pan at 325 for 35 min.
3. Bake in metal 8x4" pan at 350 for 45 min. (this is what the recipe originally suggests)
1/3 C hazelnutsPreheat oven to 350 degrees.
3/4 C orange juice (maybe even 1/4 C lemon juice + 1/2 C water)
1 C chopped figs
a little less than 1/2 C brown sugar
3 T vegetable oil
1 T orange zest (opt.)
1 large egg
1 large egg white
1 1/2 C flour
1 1/2 t baking soda
1/4 t salt
Place hazelnuts on a baking sheet and bake for 15 minutes, stirring once. Turn nuts onto a towel, roll up towel and rub off skins, then chop coarsely. (Adjust oven temp. according to list above.)
Bring oj to a boil, pour over figs in the same measuring cup you used to measure oj, let stand for 15 minutes. Combine sugar, oil, eggs, and stir well with a whisk, then add to fig mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients and add to fig mixture, stirring just until moist. Spoon into a pan coated with cooking spray and sprinkle with nuts.
Bake until a wooden pick comes out clean. Cool for 10 minutes and remove from pan, then cool completely on a rack.