Honey And Fig Cake Recipes
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
HONEY AND FIG CAKE
Had some dried figs over and wondered what I could make of it. Ran through my recipes, tweaked a bit and this is the result.
Provided by Chef Dudo
Categories Dessert
Time 1h15m
Yield 2 cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- Grease and flour 2 loaf pans.
- In a large bowl, mix eggs, sugar, honey and apple sauce.
- Sieve flour, baking powder, baking soda and spices.
- Stir in flour mix to egg mix.
- Fold in figs and nuts (if using).
- Pour batter into the prepared pans.
- Bake for 1 hour or until a skewer inserted comes out clean.
- Let cool completely before slicing.
CHOCOLATE FIG HONEY CAKE
The only chocolate in this cake is the drizzle which is optional. Apart from that, this is a lovely cake which is not too sweet - perfect with a cup of tea.
Provided by Irmgard
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the honey just to a boil; remove from the heat.
- Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
- In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
- Set the bowl aside.
- In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
- Beat in the oil and vanilla.
- Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
- Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
- Pour the batter into a greased 10" Bundt pan.
- Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
- Let cool in the pan on a rack for 30 minutes.
- With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
- For the drizzle, melt the chocolate over hot (not boiling) water.
- Dip the tines of a fork into the chocolate; drizzle over the cake.
Nutrition Facts : Calories 419.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 70.5, Sodium 190.1, Carbohydrate 80.5, Fiber 3.5, Sugar 54, Protein 6.5
FIG & HONEY CHRISTMAS CAKE
This traditional Christmas cake is the perfect combination of fruit, nuts and spices
Provided by James Martin
Categories Afternoon tea, Dessert
Time 4h
Number Of Ingredients 18
Steps:
- Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.
- Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out clean, it's ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it's done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.
Nutrition Facts : Calories 782 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 121 grams carbohydrates, Sugar 98 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.64 milligram of sodium
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- Preheat the oven to 335F/168C. Line the bottom of a 9-inch/23-cm round cake pan with parchment paper but do not grease the sides (I used a spring form pan).
- Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.
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- Generously butter a half sheet pan, taking care to get the corners and seams very well greased. Set aside.
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