Name: Fig and Honey Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 cup (125 g) all-purpose flour; 1 teaspoon ground cinnamon; ¾ teaspoon baking powder; ¼ teaspoon salt; 6 tablespoons (85 g) unsalted butter, room temperature; ½ cup (100 g) sugar; ¼ cup (85 g) honey; 1 teaspoon vanilla extract; 2 large eggs, room temperature; ¼ cup (60 g) whole milk; ¼ cup (2 oz) crème fraîche; 2 tablespoons honey; ½ cup (110 g) heavy cream; About 6-7 ripe figs, halved and quartered

Ingredients

1 cup (125 g) all-purpose flour

1 teaspoon ground cinnamon

¾ teaspoon baking powder

¼ teaspoon salt

6 tablespoons (85 g) unsalted butter, room temperature

½ cup (100 g) sugar

¼ cup (85 g) honey

1 teaspoon vanilla extract

2 large eggs, room temperature

¼ cup (60 g) whole milk

¼ cup (2 oz) crème fraîche

2 tablespoons honey (for whipped cream)

½ cup (110 g) heavy cream

About 6-7 ripe figs, halved and quartered

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan or a cake tin with a removable bottom to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, ground cinnamon, baking powder, and salt. Set this dry mixture aside.

Step 3: In a stand mixer bowl, combine the butter and sugar. Beat on medium speed for about 5 minutes until the mixture is light and fluffy.

Step 4: Add the honey and vanilla extract to the butter and sugar mixture. Beat until fully combined.

Step 5: Add the eggs one at a time, beating each in until fully incorporated before adding the next.

Step 6: Add the flour mixture and milk to the batter in three alternating additions—starting and ending with the flour mixture. Beat just until combined and smooth.

Step 7: Pour the batter into the prepared cake pan and bake for 40-45 minutes. Check doneness by inserting a tester or toothpick; it should come out clean.

Step 8: Remove the cake from the oven and let it cool completely on a wire rack before removing it from the pan.

Step 9: For the whipped cream, whisk crème fraîche and honey together in a small bowl until well blended.

Step 10: In a separate bowl or stand mixer, whip the heavy cream until it forms firm peaks.

Step 11: Gently fold half of the whipped cream into the crème fraîche mixture using a rubber spatula, then fold in the remaining whipped cream until smooth and combined.

Step 12: Remove the cooled cake from the pan. Spread the honey crème fraîche whipped cream evenly over the top.

Step 13: Arrange the halved and quartered figs decoratively on top of the whipped cream. Serve immediately for the freshest flavor.

Tips & Variations

Use fresh, ripe figs for the best flavor. If figs are out of season, substitute with poached pears or fresh berries.

For a gluten-free version, replace regular flour with a gluten-free all-purpose blend.

Make the whipped cream topping just before serving to maintain its light texture.

You can drizzle additional warm honey over the figs for extra sweetness and shine.

Storage

Store the cake covered in the refrigerator for up to 2 days. To keep the whipped cream topping fresh, add figs and cream just before serving. If storing the cake without toppings, wrap tightly and keep in the fridge for up to 3 days. Reheat individual slices briefly at room temperature or enjoy chilled.

FAQs

Can I use dried figs instead of fresh figs?

Fresh figs are preferred for their juiciness and texture, but you can use dried figs if softened in warm water first. Keep in mind the flavor and texture will be different, and the cake won’t have the same fresh appearance.

Is it necessary to use crème fraîche in the whipped cream?

Crème fraîche adds a subtle tanginess that balances the sweetness of the honey and figs. If you don’t have crème fraîche, you can substitute with sour cream or Greek yogurt, but the texture may be slightly less smooth.