Of all the honey cake recipes on the blog, this one might be the easiest to prepare. Whip up the batter and fold in skinny slices of fresh fig and bake. As the Rosh Hashanah holiday gets closer, being able to make tasty desserts without a lot of fuss is a good thing.
Topping the cake with freshly cut figs plus the orange, honey and big fig flavor makes it a perfect dessert.
The figs melt a little bit when they bake into the cake and keep the crumb extra moist – making the ubiquitous dry honey cake problem disappear. Of the three new honey cake versions we offered this year, I do believe this one might be the most fun. It isn’t terribly fancy like the upside down figgy honey cake, or current-event-popular like the grain-free version, but it certainly is a solid little cake to offer at any holiday table.
If your family and guests are fig fans, this is a good cake to serve. It’s really good without any embellishment but it is also very tasty with a little bit of warm honey drizzled over the cake or puddled on the plate before serving. Like the other honey cakes on the Canteen blog, be sure to find a good quality honey because the flavor is front and center.
Ripe figs are best for this recipe. Dried figs don’t really give it the same flavor and they might be a little chewy in the soft crumb. The spices, cinnamon and nutmeg are nice additions. We’ve made the cake with and without the duo of spices and both versions are terrific. The honey flavor is very prominent in the version minus the spices and with the spices added, the honey flavor is a bit more mellow. Your choice.
Aside from the tiny dish to mix the baking soda/warm water together, this is a two bowl, wooden spoon affair – no fancy equipment required. That’s my kind of cake.
Here’s to a happy, healthy New Year filled with all good things.
|Honey Orange Fig Cake|| |
- 120 grams neutral vegetable oil (1/2 cup)
- 240 grams good quality honey (3/4 cup)
- 2 tablespoons brewed coffee
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 orange, zested
- 120 grams egg (2 extra-large)
- 2 teaspoons baking soda
- 3 tablespoons warm water
- 295 grams Canteen flour blend (2 ¼ cups) (see notes)
- 50 grams brown sugar (1/4 cup)
- 1 ½ teaspoons baking powder
- 1 teaspoon unsweetened cocoa
- ½ teaspoon cinnamon (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg (optional)
- 150 grams fresh fig, sliced into skinny wedges(about 6 figs)
- 4-6 figs sliced into large wedges
- 2-3 tablespoons honey, warm
- Preheat oven to 325°F. Spray a 9-inch (2.5 to 3-inches tall) cake pan with nonstick spray.
- In a small bowl whisk together oil, honey, coffee, rum, vanilla, orange zest and eggs until well combined. In a small cup stir baking soda with warm water and set aside.
- In a large bowl whisk together flour, brown sugar, baking powder, cocoa, cinnamon, salt, and nutmeg until blended and no lumps remain. Whisk honey mixture again and stir into flour mixture until combined and smooth. Carefully fold in sliced wedges of fig. Expect the batter to be on the thick side. Add baking soda mixture and fold quickly, but gently until the liquid is mixed into the batter - be gentle with the folding so the figs don't get mashed into the batter. The batter will loosen up and be less thick. Immediately turn into prepared pan. Rap pan on the counter to remove air bubbles.
- Keep the oven door open on the first click for 12 minutes while the cake starts to bake. At the end of the time the cake should be rising. Gently close the door and continue baking for 25 minutes more. Check cake and if the center is still very wiggly, turn oven temperature down to 300°F and bake 20-25 minutes more or until the center registers 190 degrees on an instant read thermometer or a tooth pick in the center comes out without crumbs. Rest pan on a rack for 10 minutes. Loosen cake edge. Using pot holders, invert cake onto a serving plate. Cool. Serve at room temperature.
- Add wedges of fig to top right before serving. Drizzle with warm honey (optional)