Fig and Honey Cake 

Prep Time: 10 minutes | Cook Time: 40 minutes

9-inch cake


  • 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.