Craving a dessert that feels special yet simple? Fig Cake layers a buttery, moist cake with creamy mascarpone and fresh figs, finished with a pistachio crunch. This Fresh Fruit Dessert bakes in about an hour, perfect for gatherings or cozy evenings. Enjoy this honey fig cake for an elegant, fruit-forward treat!
Why You’ll Love Fig Cake
- Elegant Simplicity: Fig Cake balances rich flavors with a stunning presentation.
- Fruit-Forward: Fresh figs shine in this Fresh Fruit Dessert.
- Make-Ahead: Prep this honey fig cake early for stress-free serving.
- Tender Texture: Yogurt and almond flour create a moist fig dessert.
- Quick Prep: Ready in 55–65 minutes for an easy, sophisticated treat.
Ingredients
For the Cake Batter:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) wildflower honey
- 2 large eggs, room temperature
- ½ cup (120g) plain Greek yogurt, room temperature
- ¼ cup (60ml) whole milk
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- ½ cup (50g) almond flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
For the Topping:
- 1 cup (225g) mascarpone cheese
- 2 tbsp (30ml) heavy cream
- 2 tbsp (30ml) wildflower honey
- 6–8 fresh figs, quartered
- ¼ cup (30g) chopped pistachios
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Cooling rack
Ingredient Tips
- Butter: Softened, unsalted butter ensures a tender Fig Cake.
- Honey: Wildflower honey enhances figs in this Fresh Fruit Dessert.
- Flours: Almond flour adds richness to this honey fig cake; all-purpose alone works but is less nuanced.
- Yogurt: Greek yogurt keeps this moist fig dessert soft; sour cream is a substitute.
- Figs: Fresh figs are key; dried figs won’t work for topping.
Directions
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the base with parchment paper for easy release, setting up this honey fig cake perfectly.
Cream Butter and Sugar
In a stand mixer, I beat ½ cup softened butter with ¾ cup sugar and ¼ cup honey on medium-high for 4–5 minutes until pale and fluffy, creating a light base for this moist fig dessert.
Add Wet Ingredients
I add 2 eggs one at a time, beating well, then mix in ½ cup Greek yogurt, ¼ cup milk, and 1 tsp vanilla extract until smooth, ensuring a moist Fig Cake batter.
Combine Dry Ingredients
In a bowl, I whisk 1 cup all-purpose flour, ½ cup almond flour, 1 ½ tsp baking powder, and ½ tsp salt. I gently fold this into the wet mixture until just combined, avoiding overmixing for a tender Fresh Fruit Dessert.
Bake
I pour the batter into the prepared pan, smoothing the top, and bake for 40–45 minutes until golden and a toothpick shows moist crumbs. I cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely for this honey fig cake.
Prepare Topping
I whisk 1 cup mascarpone with 2 tbsp heavy cream and 2 tbsp honey until soft peaks form. I spread this over the cooled cake, arrange 6–8 quartered figs in rings, and sprinkle with ¼ cup chopped pistachios for a vibrant Fig Cake.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–65 minutes
- Servings: 8 servings
- Calories: ~325–375 kcal per serving
- Macros per Serving: 32–36g carbs, 6–8g protein, 18–22g fat, 2g fiber
Variations
- Flour Swap: Use only all-purpose flour for a simpler Fresh Fruit Dessert.
- Yogurt Swap: Substitute sour cream for a tangy honey fig cake.
- Nut Swap: Try chopped almonds or walnuts for this Fig Cake.
- Honey Swap: Use clover honey for a milder flavor.
- Topping Twist: Swap mascarpone for whipped cream for a lighter touch.
Serving Ideas:
- Pair with Layla Cooks’ chai latte for a cozy treat.
- Serve with Layla Cooks’ berry salad recipes for balance.
- Enjoy with Layla Cooks’ herbal tea for a refined finish.
Storage
I store this honey fig cake in an airtight container in the refrigerator for up to 24 hours due to the fresh figs and mascarpone. For longer storage, I refrigerate the cake without topping for up to 3 days or freeze slices (without topping) in plastic wrap and a freezer bag for up to 2 months, thawing at room temperature for a fresh Fresh Fruit Dessert.
Serving Tips
- Presentation: Serve Fig Cake with figs arranged in rings for elegance.
- Garnish: Drizzle extra honey for this moist fig dessert’s appeal.
- Pairing: Enjoy with coffee or Layla Cooks’ tea recipes to complement this Fresh Fruit Dessert.
- Portion Size: 1 slice (1/8 of cake) per person for a satisfying treat.
- Occasions: Ideal for dinner parties, brunches, or seasonal gatherings.
FAQs
Here are answers to common questions about Fig Cake:
What butter is best?
Use softened, unsalted butter for a tender Fresh Fruit Dessert.
How do I keep the cake moist?
Gently mix batter to avoid a tight crumb in this honey fig cake.
Can I use dried figs?
Fresh figs are best for topping this Fig Cake; dried figs alter texture.
When should I add the topping?
Apply mascarpone and figs just before serving for a fresh moist fig dessert.
How do I store leftovers?
Refrigerate with topping for 24 hours or without for 3 days; freeze plain cake for 2 months.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Fig Cake is a sophisticated yet simple dessert with moist cake, creamy mascarpone, and fresh figs. This Fresh Fruit Dessert is perfect for any occasion, delivering elegance and flavor. Bake this honey fig cake for a delightful, crowd-pleasing treat!
Fig Cake
Ingredients
For the Cake Batter:
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¼ cup 60ml wildflower honey
- 2 large eggs room temperature
- ½ cup 120g plain Greek yogurt, room temperature
- ¼ cup 60ml whole milk
- 1 tsp vanilla extract
- 1 cup 120g all-purpose flour
- ½ cup 50g almond flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
For the Topping:
- 1 cup 225g mascarpone cheese
- 2 tbsp 30ml heavy cream
- 2 tbsp 30ml wildflower honey
- 6 –8 fresh figs quartered
- ¼ cup 30g chopped pistachios
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the base with parchment paper for easy release, setting up this honey fig cake perfectly.
Cream Butter and Sugar
- In a stand mixer, I beat ½ cup softened butter with ¾ cup sugar and ¼ cup honey on medium-high for 4–5 minutes until pale and fluffy, creating a light base for this moist fig dessert.
Add Wet Ingredients
- I add 2 eggs one at a time, beating well, then mix in ½ cup Greek yogurt, ¼ cup milk, and 1 tsp vanilla extract until smooth, ensuring a moist Fig Cake batter.
Combine Dry Ingredients
- In a bowl, I whisk 1 cup all-purpose flour, ½ cup almond flour, 1 ½ tsp baking powder, and ½ tsp salt. I gently fold this into the wet mixture until just combined, avoiding overmixing for a tender Fresh Fruit Dessert.
Bake
- I pour the batter into the prepared pan, smoothing the top, and bake for 40–45 minutes until golden and a toothpick shows moist crumbs. I cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely for this honey fig cake.
Prepare Topping
- I whisk 1 cup mascarpone with 2 tbsp heavy cream and 2 tbsp honey until soft peaks form. I spread this over the cooled cake, arrange 6–8 quartered figs in rings, and sprinkle with ¼ cup chopped pistachios for a vibrant Fig Cake.