Honey and Fig Cake
Indulge in the natural sweetness of a Honey and Fig Cake, a delightful blend of rustic charm and refined flavors. This moist and tender cake features a harmonious pairing of golden honey and juicy, freshly chopped figs, creating a dessert that's both earthy and elegant. With a soft, buttery crumb and a subtle hint of vanilla, this cake is perfect for tea time, brunch, or as a stunning centerpiece for any gathering. The simple preparation makes it approachable for bakers of all levels, and the optional powdered sugar dusting adds a light, decorative finish. Bursting with seasonal ingredients and wholesome goodness, this fig cake is a must-try for lovers of fruit-forward desserts.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 120 milliliters Honey
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 150 grams Fresh figs, roughly chopped
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand or stand mixer on medium speed.
Add the honey to the butter mixture and beat until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the chopped figs using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 33.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
