Honey And Fig Cake Food

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FIG CAKE



Fig Cake image

This tender, buttery Fig and Honey Snack Cake is the perfect sweet end for a meal or day.

Provided by Rebecca Lindamood

Number Of Ingredients 10

4 cups all-purpose flour (1 pound 1 ounce by weight)
2 cups granulated sugar (raw or white)
4 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk (Whole milk or almond or soy milk)
1/4 cup melted butter or extra virgin coconut oil
1 tablespoon pure vanilla extract
additional butter or extra virgin coconut oil for the pan
6 to 8 fresh figs (sliced into 1/4-inch thick rounds)
1/4 cup mild honey plus extra honey to serve

Steps:

  • Preheat oven to 350°F.
  • Generously butter a half sheet pan, taking care to get the corners and seams very well greased. Set aside.
  • In a large mixing bowl, use a whisk to combine the flour, sugar, baking powder, and salt. Switch to a silicone spatula, add the wet ingredients, and combine just until no more dry pockets remain and the mixture is even if not smooth. Scrape into the prepared pan and smooth to even it out. Arrange the slices of figs evenly over the surface of the batter. Bake for 23 minutes.
  • Remove the cake from the oven and drizzle the honey evenly over the cake. Return the pan to the oven and bake an additional 8 minutes, or until the honey has absorbed and the cake is golden brown and a toothpick or skewer inserted near the center comes out clean. Remove the pan from the oven and let cool on a heat proof surface for at least 30 minutes before slicing into squares. Serve the squares drizzled with additional honey.
  • Store leftovers tightly wrapped at room temperature.

Nutrition Facts : Calories 259 kcal, Carbohydrate 52 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 272 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

FIG & HONEY CHRISTMAS CAKE



Fig & honey Christmas cake image

This traditional Christmas cake is the perfect combination of fruit, nuts and spices

Provided by James Martin

Categories     Afternoon tea, Dessert

Time 4h

Number Of Ingredients 18

750g mixed dried fruit
100g blanched whole almond , roughly chopped
100g chopped peel
200g dried fig , roughly chopped
100g glacé cherry , well rinsed and quartered
300g plain flour
1 tsp ground cinnamon
1 tsp grated nutmeg
zest 1 lemon
250g lightly salted butter
250g light muscovado sugar
1 tsp vanilla extract
2 tbsp clear honey
1 tbsp black treacle
4 large eggs
½ tsp bicarbonate of soda
1 tbsp milk
3 tbsp brandy , plus extra to feed

Steps:

  • Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.
  • Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out clean, it's ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it's done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

Nutrition Facts : Calories 782 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 121 grams carbohydrates, Sugar 98 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.64 milligram of sodium

HONEY AND FIG CAKE



Honey and Fig Cake image

Had some dried figs over and wondered what I could make of it. Ran through my recipes, tweaked a bit and this is the result.

Provided by Chef Dudo

Categories     Dessert

Time 1h15m

Yield 2 cakes

Number Of Ingredients 12

6 large eggs
1 cup sugar
2 tablespoons applesauce
1 cup honey
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup finely chopped dried fig
1/2 cup finely chopped nuts (optional)

Steps:

  • Preheat the oven to 300°F.
  • Grease and flour 2 loaf pans.
  • In a large bowl, mix eggs, sugar, honey and apple sauce.
  • Sieve flour, baking powder, baking soda and spices.
  • Stir in flour mix to egg mix.
  • Fold in figs and nuts (if using).
  • Pour batter into the prepared pans.
  • Bake for 1 hour or until a skewer inserted comes out clean.
  • Let cool completely before slicing.

EASY HONEY FIG CAKE (VIDEO)



Easy Honey Fig Cake (video) image

Easy and delicious fig cake with honey, fig preserves and fresh figs!

Provided by tatyanaseverydayfood

Categories     Dessert

Number Of Ingredients 11

7 large eggs
1/2 cup honey
1 tsp vanilla extract
1 3/4 cup all-purpose flour
2 tsp baking powder
pinch of salt
1/2 cup butter (melted)
1/2 cup fig preserves
4 to 6 fresh figs (for topping)
1/4 cup honey (for topping)
4 oz wheel brie cheese (optional)

Steps:

  • Preheat the oven to 335F/168C. Line the bottom of a 9-inch/23-cm round cake pan with parchment paper but do not grease the sides (I used a spring form pan).
  • Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.
  • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Make sure to scrape from the bottom of the mixing bowl. Allow the melted butter to cool, then add it to the batter along with the fig preserves. Fold in the butter and preserves gently.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when pressed lightly in the center. Remove the cake pan out of the oven and onto a wire rack to cool. To remove the cake from the pan, run a knife along the edge of the pan, then transfer onto a cake stand.
  • When ready to serve, garnish the cake with sliced fresh figs and drizzle with the remaining 1/4 cup honey. Serve with cheese on the side.

Nutrition Facts : Calories 368 kcal, Carbohydrate 50 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 150 mg, Sodium 286 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 5 g, ServingSize 1 serving

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