I love figs, they’re soft crunchy sweet and packed with vitamins. They’re delicious eaten alone or added to desserts or breads. I used black figs but the ripe green ones will do as well too.
This cake tastes like heaven and loaded with layer upon layer of different flavors. The cake tastes like honey, the cream has vanilla in it and it’s topped with maple, lavender and soft yet crunchy figs.
Everyone loves this cake with or with out the figs.The honey cake itself tastes like the honey graham crackers but the soft cake version.
There are many versions of the fig cake, well, you can make it your way with any flavors you like. How every you make it, it will be a showstopper and everyone will want to try it and take a picture of it. 😉😁
An important thing in the picture for this recipe is the cake stand,! wondering why?! This cake stand was my husband’s Grandmother’s, so the stand age is over 60 years. I personally love plates and flatware and own lots of them and was lucky to inherit few old pieces too.
Ingredients
- 1 cup butter (room temperature)
- 1 cup honey
- 1 cup brown sugar
- 3 cups all purpose flour
- 4 large eggs (room temperature)
- 1 teaspoon baking powder
- 2/3 cup warm 2% milk
- 1 cup whipping cream
- 1 cup cream cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground dry lavender
- 8 large figs
- 1/4 cup maple syrup or 2 tablespoons maple sugar
Instructions
- Preheat oven to 330 F. Use an 8 inch round cake pan brush with oil and cover bottom and sides with baking paper.
- In a large bowl place butter and sugar, use a mixer and mix for 2 minutes until smooth and creamy. Add honey, eggs, vanilla, lavender and continue mixing for 1 more minutes.
- Sift flour and baking powder, add half of the flour mixture, half of the milk and mix for 1 minute. Add rest of flour and milk and mix for another 2 minutes.
- Place prepared cake pan on a baking tray, pour cake batter in the pan. Tap the cake pan over the counter top for few times then use a spatula and level the top of the cake. Place the tray on the oven's middle rack and bake for 50-60 minutes until a toothpick insert comes out clean.
- Take the cake out of the oven and place on a cooling rack and let it cool down for 4 hours. Take the cake out of the pan.
- In a large bowl pour cream add sugar and vanilla, use a mixer and mix until thick and double in size.
- Add cream cheese and continue mixing until all smooth and creamy.
- Use a large serrated knife, cut the cake into 3 same thickness layers. Plate the first layer, add 1/3 of the prepared cream on the first layer, place few fig slice and teaspoon of the maple sugar or 1 tablespoon of the maple syrup. Continue layering the cake with the cream, fig and maple sugar or syrup. Garnish with fig quarters, maple sugar and lavender stems. Refrigerate until ready to serve.
Bon Appetite
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