Honey and Baked Fig Cake
Serves : 12
Indulge in the warm, cosy flavours of autumn with this honey cake filled with mascarpone cream and topped with honey-baked figs. Whether you’re looking for a special dessert or a slice of comfort, this honey and fig cake is like a warm embrace - ideal for autumn gatherings or afternoon treats.
Ingredients
For the Cake Layers
- 225 g Salted Butter Softened
- 200 g Runny Honey
- 4 Eggs Free-Range, Medium
- 250 g Self-Raising Flour
- 1 tsp Baking Powder
For the Baked Figs
- 4-6 Fresh Figs Ripened
- 2 tbsp Runny Honey
For the Mascarpone Whipped Cream
- 200 g Mascarpone Cheese
- 300 ml Double Cream
- Runny Honey To drizzle
Instructions
- To make the cake layers: Preheat oven to 180C/350F and line two 8-inch round sandwich tins with baking parchment. Alternatively, coat the pan with homemade cake release.
- In a large mixing bowl, combine the salted butter and runny honey. Mix everything together with a hand held mixer until well combined and the mixture is pale and creamy. Alternatively use a stand mixer with the paddle attachment.225 g Salted Butter, 200 g Runny Honey
- Add the eggs, one at a time, to the creamed mixture. Whisk well between adding each egg.4 Eggs
- Sift the flour and baking powder together, then add to the mixture. Gently fold together until the cake batter is soft and smooth.250 g Self-Raising Flour, 1 tsp Baking Powder
- Pour the cake batter into the lined sandwich tins, making sure the cake batter is evenly distributed. Level off with an angled palette knife.
- Bake the cake layers for 20-25 minutes until springy to touch and a skewer inserted comes out clean. Allow the cake layers to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the baked figs: While the cakes are cooling, halve the figs and place on a baking tray, lined with baking parchment and drizzle with honey.4-6 Fresh Figs, 2 tbsp Runny Honey
- Roast in the oven for 15 minutes until soft. Allow them to cool before decorating the cake.
- To make the mascarpone cream filling: Add the double cream and mascarpone into a large bowl. Whisk for 2-3 minutes, until the cream starts to thicken up but is still smooth enough to spread. Be careful not to over-whip as the cream will become grainy.200 g Mascarpone Cheese, 300 ml Double Cream
- To assemble the cake: If you want to level your cake layers, use a large serrated knife, and level the top of each layer. Take the first cake layer and place on a serving plate or cake board.
- Using a palette knife, spread an even and generous layer of mascarpone cream over the top of the cake layer, taking it to the outer edge.
- Place the next cake layer on top of the mascarpone cream and gently press down to fix the layers together. Do not press too far otherwise you will squeeze the cream out the slides of the cake.
- Spoon the remaining mascarpone cream on top of the top cake layer, then using a palette knife, spread the cream evenly across the cake. You can add swirls with the palette knife for texture if you prefer.
- Arrange the cooled baked figs on top of the cakes and finish with a drizzle of runny honey.Runny Honey
Notes
What size baking pan do I need to use?
The cake is best made in a 8-inch sandwich tins or an 8-inch cake pan. If you want deeper cake layers, you can swap for a 7-inch version.
Can I bake the cake as one layer and split into two?
I prefer to bake the layers individually, but if you only have a single cake pan, you can bake as one cake and split into two layers; just remember that you will need to adjust your bake times. You can find out more in my chocolate fudge cake recipe.
How should I store the honey and baked figs cake?
As the cake is layered with mascarpone cream, you will need to keep the cake chilled in the fridge. I recommend covering the cake with foil or cling film when storing in the fridge to prevent it drying out or absorbing any smells from anything else you in the fridge.
How long will the cake keep for?
Due to the mascarpone cream and the figs, the honey cake will keep for up to 3 days when stored correctly, and is best eaten within 2 days. You can also freeze the cake, either with or without the cream filling and the baked figs for up to 2 months. Make sure it is well wrapped and in an air-tight containers to avoid freezer burn. Remember to fully defrost the cake at room temperature before serving.
Can I use buttercream instead of mascarpone cream?
You certainly can do! I love the lightness and the slight tang of the mascarpone cream with the cake and ganache. But if you want to use buttercream instead, this cream cheese frosting makes a great alternative.
Nutrition
Serving: 1sliceCalories: 465kcalCarbohydrates: 36gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 41mgPotassium: 153mgFiber: 1gSugar: 20gVitamin A: 1175IUVitamin C: 1mgCalcium: 77mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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