Fig and Honey Cake
Sweetened with honey, this dense and moist cake is a wonderful showcase for gorgeous fresh figs and makes a delightful end to any meal.
- 8 tbs butter, melted
- 1 lemon
- 3 eggs
- 3/4 cup honey
- 1 1/2 cup flour, spooned and leveled
- 1/2 tsp almond extract
- 8 to 10 fresh figs, cut in halves and quarters
- Preheat the oven to 350 F and place a rack in the center of the oven. Lightly grease a 9 inch springform pan.
- Juice and zest the lemon. Finely chop the lemon zest if not using a grater.
- In a tall mixing bowl or in a stand mixer, cream the beat the eggs and honey at high speed until fluffy, about 2 minutes. Add the zest and the butter.
- Lower the speed then alternate between adding the flour and lemon juice. Fold in the almond extract with a spatula.
- Pour the batter into the prepared pan, then gently press in the sliced figs, cut side up. Bake until it passes the toothpick test, about 40 minutes.
- Remove from oven and let cool in pan at least 15 minutes before unmolding to transfer to a wire rack to cool completely.
- Top with crushed nuts like walnuts, hazelnuts, or almonds, if desired.
To enhance and complement the earthy flavors, try it with 1/4 cup + 2 tbs of a fruity olive oil instead of 8 tbs butter.