Fig and almond cake with honey vanilla cream

Fig and almond cake with honey vanilla cream

By
From
Decorated
Photographer
Danielle Wood

This is a delicate and light cake that would easily work as a dessert. Serve the cream on the side if you’re on a health kick. I’ve baked the base in a pie dish and turned it upside down to pretty up the sides.

For the cake:

Ingredients

Quantity Ingredient
120g unsalted butter
120g caster sugar
2 medium eggs, lightly beaten
1/2 vanilla pod, seeds
70g plain flour
50g ground almonds
1 teaspoon baking powder

For the honey glaze:

Quantity Ingredient
15g unsalted butter
1 tablespoon clear honey

For the honey vanilla cream:

Quantity Ingredient
200ml double cream
3 tablespoons clear honey
1/2 vanilla pod, seeds

For the topping:

Quantity Ingredient
30g flaked almonds
9 fresh ripe figs, halved
1 tablespoon clear honey

Equipment

Quantity Ingredient
23cm fluted pie dish
or 20cm round cake tin

Method

  1. Preheat the oven to 170°C. Grease the pie dish or cake tin and line the base with baking parchment. Using a stand mixer or electric hand mixer, beat the butter and sugar in a bowl until the mixture is pale and fluffy. Add the beaten eggs to the butter mixture a little at a time, beating after each addition until they’re well incorporated. Add the vanilla seeds and beat until combined.
  2. Sift the flour, ground almonds and baking powder into a clean bowl. Add the flour mixture to the butter mixture and beat until just combined.
  3. Spoon the mixture into the prepared pie dish or cake tin. Bake in the oven for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the oven on. Spread the flaked almonds for the topping out on to a baking tray and bake in the oven for 4–5 minutes until golden brown. Allow the cake to cool for 10 minutes in the tin, then turn it out on to a wire rack and leave to cool completely.
  4. Meanwhile, make the honey glaze. Place the butter, honey in a saucepan and heat until melted. Brush on to the cake while it’s cooling.
  5. Just before serving make the honey vanilla cream. Place the cream, honey and vanilla seeds in a bowl and whisk until the cream just holds its shape. Pile the cream in the centre of the cake, top with the figs and toasted almonds and drizzle with honey.
Tags:
cake
cakes
baking
decorating
party
special
occasion
birthday
april
carter
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