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Fig-and-Honey-Cake

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.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 9-inch cake

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.