Sticky Honey Fig Cake
Let me tell you this sticky honey fig cake is a thing of dreams. Sticky and sweet figs on top with slightly dense honey cake. Perfect for any afternoon tea/coffee situation. My mouth is watering simply from writing this down. I love how this cake turned out. Sometimes you have an idea in your head, but it doesn’t always work out the way you expect it to. Not the case here.
I was inspired by my mom’s baking while I was growing up. I would just sit up on a stool and keep her company while she made her famous butter cake. My main task was to weigh and sift the flour and sugar and have them ready for mixing at the end. We baked a lot of cakes in our house and could possibly be the main reason why I still enjoy baking.
I wanted to use the same principle of the butter cake but use almond flour to make the cake. Since figs are in season now I decided why not let’s add that to the mix as well. And if you say figs, I say honey because that’s such an obviously delicious pairing, whether fresh or baked. There you go, some childhood memories inspired me to create this extremely sticky honey fig cake. In this recipe you can’t be afraid of using butter, because it’s literally everywhere. Not exactly paleo but still gluten and dairy free and two out of three is not bad at all.
The cake itself is so filling and dense I recommend to serve it with tea or coffee in the late afternoon. In Latin America this is called a merienda, basically a light meal between lunch and dinner. Which explains how they are able to have dinner till 10 or 11 in the evening. They simply created an extra moment during the day to eat. I’m considering taking over this custom, who knows there might be more merienda recipes coming your way…
Sticky Honey Fig Cake
- 1½ cup almond flour
- ½ cup tapioca flour
- ½ cup honey
- ½ cup coconut milk
- ½ cup butter room temperature
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- 2 tbsp coconut sugar
- 2 tbsp butter melted
- 2 fig sliced
- Preheat oven to 160°C.
- Butter the sides of the loaf pan and pour the 2 tbsp of butter in the bottom.
- Add coconut sugar and mix together with butter.
- Place sliced figs on top of butter and sugar, make sure they are tight against each other as they will shrink while baking.
- Move on to make the batter. With a hand mixer on medium mix the butter with honey.
- Once incorporated and smooth add the eggs and beat everything together. Be careful not to over mix because the butter might start splitting.
- Add vanilla, salt and baking soda to the mixture and
- Add ½ cup almond flour and mix and then add ¼ cup coconut milk.
- Continue adding ½ cup almond flour and ¼ cup coconut milk at intervals till you have done all the almond flour.
- Add the tapioca to the batter and gently fold with a spoon to incorporate.
- Gently pour the batter over the glaze evenly in the pan in order to keep the figs in place.
- Bake in the oven for 40-50 minutes. Check whether it’s done by poking it with a skewer and if it comes out clean it's done. Otherwise give it another 5 minutes and check again.
- Once done remove from oven and allow to cool for 10 minutes, before flipping it over onto a plate. If it’s not flipped in time the fruit might stick to the bottom. Allow to cool down completely before serving.