This honey cake with whipped mascarpone and figs is a simple, yet exotic cake that is perfect for a weeknight treat with coffee, or during the weekend to share with friends.
I couldn’t go through the season without sharing at least one fig recipe. It just wouldn’t be right. Originally, I was planning to make a fig cake during late spring/early summer, but I got very sick and my very expensive off season figs went bad. When I was finally able to grab some in-season figs at a more reasonable price, I thought I was back on track with my original idea which was to make a yogurt cake with figs baked in. But then I had this craving of whipped mascarpone covering the top of the cake which would cover the beautiful figs. How beautiful would it be to have freshly sliced figs drizzled with honey sitting on top the mascarpone instead?
Yeah, not something you can resist.
Plus, I bought honey from my local beekeeper a couple of weeks ago and this was the perfect way to showcase its flavors.
Think about it, a sweet wildflower honey cake topped with airy whipped mascarpone, then topped with freshly sliced figs drizzled in honey. There is no resisting that.
This honey cake is so good, it was gone in about four hours. Four hours!! And only four adults and a child had access to this cake.
I admit I did play a major part in this cake’s demise. In case you are wondering, I have no regrets.
Actually, I lied. There is one regret.
Not making two cakes. 😉
So don’t be like me. Double the recipe. Make two cakes. Enjoy. You can probably sit them on top of one another for a gorgeous layered honey cake.
Just giving you some options!
Have extra figs? Try my fig galette!
- ⅓ cup brown sugar, lightly packed
- ½ cup honey, plus more for drizzling
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- ½ cup buttermilk
- zest of one orange
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 5 oz mascarpone, chilled
- ½ cup heavy cream, chilled
- ¼ teaspoon vanilla extract
- ¼ scant teaspoon almond extract
- 3 tablespoons powdered sugar
- 5 - 6 fresh figs
- Grease and flour an 8" round baking pan (one that is about 3" high is best). Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the brown sugar, honey, oil, eggs, buttermilk, and orange zest until well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Create a well in the flour, then pour the wet ingredients. Mix until combined, but not over mixed. It is okay if there are a few lumps.
- Pour into the baking pan and bake for 25 - 30 minutes, or until a toothpick comes out clean. Cool in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.
- While the cake is cooling, whip the mascarpone. Add the heavy cream and extracts then beat until soft peaks form. Gently whisk in the powdered sugar.
- Spread the whipped mascarpone onto the cooled cake. Slice the figs and place on top of the cake, then finish with a drizzling of honey.
Zainab says
Oh how I love figs!! I don’t find them very often at my market. These look amazing and what a perfect combo of flavors.
Mary Ann | The Beach House Kitchen says
Oh my goodness Amanda! This cake is just gorgeous! I love figs and am always sad at how quick the season seems to go! Well done!
Thalia @ butter and brioche says
yum! this cake looks divine and the photos are incredible! perfect for the changing seasons right now too. Xx
[email protected] Delight says
This cake looks gorgeous, loved the idea of using figs. Beautiful photos 🙂
traci | Vanilla And Bean says
You’ve totally sucked me in with this cake, Amanda! Not only is it gorgeous, but local honey? figs? mascarpone?! All the things for a perfect cake! I’ve not baked with figs this season.. although I have some ideas, I can’t seem to keep up with all the zucchini comin in from the CSA! So I’ve not played much with figs this year. No need though with your work here! Delicious work Amanda!