Best 4 Honey And Fig Cake Recipes

ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 350°F. Spray and line 2, 9-inch cake pans with parchment.
• Zest orange into sugar and allow to sit while measuring remaining ingredients.
• In a bowl whisk together baking powder, baking soda, salt and flour; set aside.
• In a large bowl whisk together the oil, eggs, sugar, zest, and milk.
• Whisk in the dry ingredients until very few lumps remain.
• Divide between prepared pans. You can add some chopped figs at this point. They will sink to the bottom but will be delicious all the same! Bake in preheated oven, 20-25 minutes or until golden brown and the center gives some resistance when pressed lightly.
• Allow to cool completely in their pans before turning out onto a rack or directly on the cake stand!
• I like to blend my ricotta with a food processor or immersion blender so that it is completely smooth before using it for the filling or in whipped cream. This is personal preference but I suggest you try it once my way!
• Process the ricotta until smooth. Then reserve about 1 cup of it for the whipped cream.
• Mix 1 tablespoon of honey with the remaining ricotta for the filling. Place in the refrigerator until ready to use. The firmer the filling, the better. Some of this depends on how much moisture is in the ricotta you are using.
• In the bowl of a stand mixer fitted with the whisk attachment, combine reserved 1 cup ricotta, confectioner's sugar, extract and heavy cream. Beat on high until stiff peaks form. Place in the refrigerator until ready to use.
• Unmold cake onto a cake plate or cake stand. Spread ricotta honey filling on the top. You can top with slices of fresh figs if you would like.
• Unmold the second layer and place on top of the ricotta filling.
• Mound all the whipped cream on top and then pile on the figs! Drizzle with honey and serve.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

HONEY AND FIG CAKE

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.

FIG & HONEY CHRISTMAS CAKE

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.