TasteToronto | Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

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Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Easy

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Nadia Boachie

Nadia Boachie

Instagram
Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Method

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans 9 Steps

  • Step 1

    Preheat the oven to 350°F and grease a 9-inch pan with butter. Line the bottom of your greased pan with parchment paper.

  • Step 2

    Remove the stems from your figs and slice them. Drizzle the bottom of your parchment-lined cake pan with honey and arrange sliced figs on the bottom.

  • Step 3

    Using an electric mixer, cream butter and brown sugar for about 10 minutes until it is light and fluffy.

  • Step 4

    Add eggs one at a time, vanilla and orange zest.

  • Step 5

    In a separate bowl, mix dry ingredients, flour, baking soda, baking powder, ground almonds, salt and finely chopped rosemary and stir until well combined.

  • Step 6

    To your butter, sugar and egg mixture, slowly add your dry ingredients and yogurt and mix until it comes together but do not overmix. You may need to scrape the bottom of the bowl with a spatula to make sure everything is mixed properly.

  • Step 7

    Spread cake batter over your fig and honey layer and smooth the top.

  • Step 8

    Bake for 1 hour uncovered and an additional 15 minutes covered with tin foil so it does not brown too much.

  • Step 9

    Let sit for at least 15 minutes, run a knife along the side of the cake pan to help release and carefully turn over onto a serving dish.

Whipped Cream 1 Steps

  • Step 1

    Using your electric mixer, add cream cheese and sugar and beat until smooth. Make sure cream cheese is at room temperature. Slowly add your whipping cream and beat until stiff peaks form. Set aside and serve with cake once cake cools.

Pecans 2 Steps

  • Step 1

    In a heavy bottomed saucepan, add butter, vanilla, sugar, cinnamon, rosemary and salt and heat on medium heat until butter melts. Add your pecans and stir to coat nuts in butter, sugar and rosemary mixture.

  • Step 2

    Once coated thoroughly, remove from heat, and let cool on parchment paper and serve with cake on top of whipped cream cheese.

To Serve 1 Steps

  • Step 1

    Heap a good amount of whipped cream cheese onto cake, and sprinkle candied pecans. Decorate with fresh chopped figs and rosemary.

Tags:

Toronto Recipes

Holiday Baking

Honey Fig Cake

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Easy

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Nadia Boachie

Nadia Boachie

Instagram
Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Yields:

Serves 8

Prep Time:

0 hours 20 mins

Cook Time:

1 hours 30 mins

0.0

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Ingredients

Honey Fig Layer

  • 6-8 figs depending on size, enough to cover the base of your cake tin

  • 2 teaspoons honey

Cake

  • 190 grams (1 1/2 tablespoons) unsalted butter at room temperature + extra for greasing pan

  • 275 grams (1 1/4 cups) brown sugar

  • 3 eggs

  • 300 grams (2 cups) all-purpose flour

  • 1 tablespoon finely chopped fresh rosemary (optional)

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 60 grams (1/2 cup) ground almonds (almond flour)

  • 1 cup yogurt

  • 1 teaspoon orange zest

  • 1 tablespoon finely chopped rosemary (optional)

  • 1/2 teaspoon salt

  • 2 teaspoons vanilla extract

Whipped Cream Cheese

  • 6 ounces cream cheese, at room temperature

  • 60 grams (1/2 cup) confectioners' sugar

  • 360 grams (1 1/2 cups) heavy whipping cream

Candied Pecans

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon vanilla

  • 1/4 cup brown sugar

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 1 cup chopped pecans

  • 3 teaspoons finely chopped rosemary

To Serve

  • Freshly cut figs

  • Rosemary sprigs

Send list of ingredients to myself

Method

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans 9 Steps

  • Step 1

    Preheat the oven to 350°F and grease a 9-inch pan with butter. Line the bottom of your greased pan with parchment paper.

  • Step 2

    Remove the stems from your figs and slice them. Drizzle the bottom of your parchment-lined cake pan with honey and arrange sliced figs on the bottom.

  • Step 3

    Using an electric mixer, cream butter and brown sugar for about 10 minutes until it is light and fluffy.

  • Step 4

    Add eggs one at a time, vanilla and orange zest.

  • Step 5

    In a separate bowl, mix dry ingredients, flour, baking soda, baking powder, ground almonds, salt and finely chopped rosemary and stir until well combined.

  • Step 6

    To your butter, sugar and egg mixture, slowly add your dry ingredients and yogurt and mix until it comes together but do not overmix. You may need to scrape the bottom of the bowl with a spatula to make sure everything is mixed properly.

  • Step 7

    Spread cake batter over your fig and honey layer and smooth the top.

  • Step 8

    Bake for 1 hour uncovered and an additional 15 minutes covered with tin foil so it does not brown too much.

  • Step 9

    Let sit for at least 15 minutes, run a knife along the side of the cake pan to help release and carefully turn over onto a serving dish.

Whipped Cream 1 Steps

  • Step 1

    Using your electric mixer, add cream cheese and sugar and beat until smooth. Make sure cream cheese is at room temperature. Slowly add your whipping cream and beat until stiff peaks form. Set aside and serve with cake once cake cools.

Pecans 2 Steps

  • Step 1

    In a heavy bottomed saucepan, add butter, vanilla, sugar, cinnamon, rosemary and salt and heat on medium heat until butter melts. Add your pecans and stir to coat nuts in butter, sugar and rosemary mixture.

  • Step 2

    Once coated thoroughly, remove from heat, and let cool on parchment paper and serve with cake on top of whipped cream cheese.

To Serve 1 Steps

  • Step 1

    Heap a good amount of whipped cream cheese onto cake, and sprinkle candied pecans. Decorate with fresh chopped figs and rosemary.

Tags:

Toronto Recipes

Holiday Baking

Honey Fig Cake

Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans