Description
This moist fig and honey cake makes a great fall dessert but it’s also great for breakfast!
Ingredients
Units
Scale
For Cake:
- 1/4 cup sugar, plus extra for sprinkling on top of the cake
- 3/4 cup finely ground almond flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 3 eggs, beaten
- 4 tablespoons butter, melted and slightly cooled (1/2 stick)
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 1 tablespoon fresh orange zest, about one orange
- 15 ripe figs, clean with stems removed
For Whipped Cream:
- 1/2 cup chilled heavy cream
- 1 tablespoon honey
- Pinch of sea salt
Instructions
For the Cake:
- PREP: Preheat the oven to 350 degrees. Butter or oil a 9″ cake or tart pan.
- MIX TOGETHER DRY INGREDIENTS: Add the sugar, flours, baking powder, cinnamon, and salt to a bowl and set aside.
- COMBINE WET INGREDIENTS: In another bowl, whisk together the eggs, butter, honey, and almond extract.
- COMBINE: Add the dry ingredients to the wet ingredients. Add the zest and mix until just combined. And add the batter to your prepared pan.
- ADD THE FIGS: Cut the figs in half or into quarters (make sure to remove the stem). Place the pieces into your pan, cut side up, and sprinkle them with sugar.
- BAKE: Bake until the cake is golden brown and your tester comes out clean, about 30 minutes. If your cake’s top starts to darken before the cake is done, add a loose-fitting tin foil tent.
- COOL & SERVE: Allow the cake to cool to room temperature before removing it from the pan. Top with whipped cream and fresh figs, if using, and drizzle with some honey.
For the Whipped Cream:
- Add the cream to a clean mixing bowl and mix until the cream has soft peaks.
- Add the honey and salt and mix until combined.
Notes
- KEEP TOP FROM BURNING: If the top of your cake starts to darken before it’s done baking, just add a loose-fitting aluminum foil tent to the top of the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
