FIG AND HONEY ALMOND CAKE

Overview
Ingredients
12 items
Directions

FIG AND HONEY ALMOND CAKE 🍯
A soft, nutty sponge sweetened with honey and studded with jammy figs—this one’s all about simple ingredients coming together in the most beautiful way. Perfect with a cup of tea and as a gentle weekend bake. ✨

110 g castor sugar and a little extra sugar for sprinkling on the figs

140 g ground almonds

130 g flour

5 ml baking powder

1 ml ground cinnamon

1 ml salt

4 eggs, beaten

120 g butter, melted

60 g honey

5 ml almond extract

Zest of 1 orange

15 ripe figs, stems removed

WHIPPED YOGHURT CREAM

250 ml cream

60 g double cream yoghurt

45 ml soft brown sugar sugar

TO SERVE

extra figs and honey to drizzle

Preheat the oven to 170°C and grease and line a 22 cm cake tin with baking paper
TO MAKE THE CAKE: Combine the sugar, flour, almond flour, baking powder, cinnamon, and salt in a bowl, mix well and set aside.
In another bowl, whisk together the eggs, butter, honey and almond extract.
Add the dry ingredients to the wet ingredients. Add the zest and mix until just combined. Spoon the batter to your prepared pan.
Cut the figs in half or into quarters. Place the pieces into your pan on top of the batter, cut side up, and sprinkle them with some extra sugar.
Bake until the cake is golden brown and your tester comes out clean, about 45 minutes. If your cake’s top starts to darken before the cake is done, add a loose-fitting tin foil tent.
Allow the cake to cool to room temperature before removing it from the pan. Top with the whipped yoghurt cream, fresh figs and a drizzle of honey.
TO MAKE THE WHIPPED YOGHURT CREAM: Combine all the ingredients in a bowl and beat with an electric beater until light, fluffy and firm.

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