Honey Cake with Figs 

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By Sneji
November 5, 2022

I named this cake “Autumn”.

My favorite season of the year is Autumn. The different beautiful colors, the freshness, the preparation of the earth and the people for the long and cold winter.

What does autumn smell and taste like?

For me, it’s the sweetness of honey, which is delicate and lovely, and its color matches the different shades of the autumn leaves. The figs also taste like autumn. Their flavors range from delicate to sweet and honey-like, and their flesh can be pale pink or brown or crimson and amber once again matching the colors outside.

My cake smells of sweet honey and figs. It’s incredibly delicious! Every bite is pleasurable. The dried figs give such a unique feeling. The cake is very light and not super sweet because the cream is made of cream cheese, whipping cream and a little bit of white chocolate. 

Dream… my dream of a beautiful day…

Ingredients

  • 3 dried figs (55-60 g)
  • 1 tbsp flour (for dried figs)
  • 100 g flour
  • ½ tsp salt
  • 100 g almond flour
  • 6 egg yolks
  • 100 ml honey
  • lemon zest (1 lemon)
  • 4 tbsp warm water
  • 6 egg whites

Syrup

  • 3 tbsp honey
  • 1 tbsp warm water
  • juice of half a lemon

Cream

  • 250 g white chocolate
  • 300 g cream cheese
  • 350 ml whipping cream
  • 2 tbsp powdered sugar

Instructions

  • Preheat the oven to 360°F.
  • Cut the dried figs into small cubes.  Add 1 teaspoon flour to the fig cubes and roll them till coated evenly. This will prevent them from sinking to the bottom of the pan.
  • In a medium bowl, sift the flour, almond flour and the salt. Set aside.
  • In another medium bowl, mix together the egg yolks with the  honey, the grated lemon peel and 4 tbsp warm water. I add warm water so that the honey dissolves better and the consistency of the yolks and honey becomes more liquid. Set the mixture aside.
  • Whisk the egg whites with a hand mixer. Set them aside.
  • Add the dry ingredients to the wet ingredients and mix until it becomes a well combined and homogenous cake mixture. Add the dried figs and mix.
  • Very gently fold a quarter of the beaten egg whites into the cake mixture, then gently fold in the remaining egg whites.
  • Divide the mixture into three 8-inch pre-greased and parchment lined cake pans.
  • Bake at 360°F for about 20-25 minutes. Wait about 5-10 minutes and take them out of the pans and let them cool.

Cream

  • In a medium bowl, beat the cream cheese and add the melted white chocolate. Set aside.
  • In another bowl, beat the whipping cream with the powdered sugar. Add it in the cream cheese mixture, whisk together and leave in the refrigerator for at least 30 minutes.

Syrup

  • In a small bowl, whisk together the honey, the warm water and the lemon juice. Set aside.

Assemble

  • Put the first layer of the cake on a plate, pour some syrup on it and cover it evenly with the cream. Put the second layer and repeat. When you put the last layer, pour the syrup on it and cover the cake on the top and the sides with cream.
  • Leave it in the fridge for at least 1 hour.
  • You can decorate the cake as you desire. I used fresh figs as a decoration on top  to add some color and vibrance.

Bon Appétit!

Honey Cake with Figs

Servings 12 pieces

Ingredients
  

  • 3 dried figs (55-60 g)
  • 1 tbsp flour (for dried figs)
  • 100 g flour
  • ½ tsp salt
  • 100 g almond flour
  • 6 egg yolks
  • 100 ml honey
  • lemon zest (1 lemon)
  • 4 tbsp warm water
  • 6 egg whites

Syrup

  • 3 tbsp honey
  • 1 tbsp warm water
  • juice of half a lemon

Cream

  • 250 g white chocolate
  • 300 g cream cheese
  • 350 ml whipping cream
  • 2 tbsp powdered sugar

Instructions
 

  • Preheat the oven to 360°F.
  • Cut the dried figs into small cubes.  Add 1 teaspoon flour to the fig cubes and roll them till coated evenly. This will prevent them from sinking to the bottom of the pan.
  • In a medium bowl, sift the flour, almond flour and the salt. Set aside.
  • In another medium bowl, mix together the egg yolks with the  honey, the grated lemon peel and 4 tbsp warm water. I add warm water so that the honey dissolves better and the consistency of the yolks and honey becomes more liquid. Set the mixture aside.
  • Whisk the egg whites with a hand mixer. Set them aside.
  • Add the dry ingredients to the wet ingredients and mix until it becomes a well combined and homogenous cake mixture. Add the dried figs and mix.
  • Very gently fold a quarter of the beaten egg whites into the cake mixture, then gently fold in the remaining egg whites.
  • Divide the mixture into three 8-inch pre-greased and parchment lined cake pans.
  • Bake at 360°F for about 20-25 minutes. Wait about 5-10 minutes and take them out of the pans and let them cool.

Cream

  • In a medium bowl, beat the cream cheese and add the melted white chocolate. Set aside.
  • In another bowl, beat the whipping cream with the powdered sugar. Add it in the cream cheese mixture, whisk together and leave in the refrigerator for at least 30 minutes.

Syrup

  • In a small bowl, whisk together the honey, the warm water and the lemon juice. Set aside.

Assemble

  • Put the first layer of the cake on a plate, pour some syrup on it and cover it evenly with the cream. Put the second layer and repeat. When you put the last layer, pour the syrup on it and cover the cake on the top and the sides with cream.
  • Leave it in the fridge for at least 1 hour.
  • You can decorate the cake as you desire. I used fresh figs as a decoration on top  to add some color and vibrance.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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