Hello September! This is the month when the summer is going to its end, the month when everyone gets hectic again and the month when I was born… A month that usually brings us good and bad things at the same time.
For some time now I was dreaming to make a late summer or early autumn cake. Finally it came to my mind to prepare a simple layer cake with ricotta frosting and fresh figs. What I like about figs is that they look so irresistible!
Actually the reason why I decided to bake this cake was a question I received from someone about a recipe for a fog cake. Somehow the question immediately made me imagine a layer cake with fluffy white frosting, decorated nicely with fresh, juicy figs. I don’t like very much eating raw figs but I think they are fantastic on a cake!
With that vivid image in my head I just couldn’t help but make the cake. I decided that figs go very well with honey, ricotta and almonds. That’s how I came up with that Honey Cake with Ricotta frosting and Figs.
In spite of not being at all complicated to make, this cake was a huge challenge for me. Why? Well, mainly because the last weeks of August were incredibly busy. Work-wise I was just back from long holidays which meant around 500 emails waiting for me in my mailbox. In addition I had an important dentist appointment, a 3 day corporate training and a client visit in one week. At the same time I was preparing my son to go to kindergarten for the first time: an incredibly painful period which is still ongoing. During the weekends I was so exhausted that I wasn’t sure where to start…
The first weekend after my holidays I only managed to bake two cake bases and to freeze them. No new recipe and no photos were produced. The second weekend I decided to put myself seriously into work and with lots of efforts I managed to prepare and photograph the Honey Cake with Ricotta frosting and Figs and one more cake (recipe to come soon). It was very important for me to finalise these cakes as for the weekend after I was planning a new huge project which I am not revealing yet… I know, I have become a complete baking workaholic recently!
But my efforts were worth it! The cake was moist, with a nice texture and wonderfully delicious frosting! My dream cake became a delicious reality with honey and fig flavour!
I am sure you will love that cake too. And if it happens that for whatever reason you don’t like figs, just get creative and use any other fruits available on the market that you like. Persimmons or pears anyone? 🙂
- 100 g honey
- 50 g brown sugar
- 100 g butter soft
- 160 g plain yogurt
- 50 g almond meal
- 2 eggs
- 150 g cake flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 1/4 teaspoon cinnamon
- 100 g liquid honey
- 250 g mascarpone
- 500 g ricotta
- 1 teaspoon vanilla extract
- 1 large fig finely chopped
- 50 ml water
- 1 tbs brown sugar
- For decoration:
- 3-4 large figs
- liquid honey
- ground almonds
Preheat oven to 180 degrees C (350 degrees F). Place a circle of baking paper on the bottom of a 18 cm (7 inch) cake pan and then grease well inside the pan.
In a small bowl combine flour, almond meal, baking powder, cinnamon and salt and mix gently.
In a large mixing bowl beat together butter, honey and sugar until thick and creamy. Add eggs, one at a time, and whisk well. Add yogurt and beat shortly, until just combined
Gradually add the dry ingredients. Gently stir until absorbed in the batter.
Pour the batter into the cake pan and bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out with no crumbs.
Let the cake cool for about 10 minutes in the pan before removing it. Transfer to a wire rack to cool completely before assembling. Ideally refrigerate the cake before cutting it in layers.
In a large mixing bowl combine all ingredients and beat until thick and fluffy.
In a small saucepan over medium heat combine all ingredients. Whisk until the mixture starts bubbling. Lower the heat and let simmer for 2-3 minutes whisking occasionally. Remove the pan from the stove and let cool for 5 minutes before using it.
Assembling the cake:
Using a serrated knife cut the cake horizontally in 2 equal layers.
Place one layer on a serving plate or cake stand. Spread on top half of the fig compote (both syrup and fruit). Cover with half of the frosting: spread it as evenly as possible. Place on top the second layer and repeat the same procedure with the compote and the frosting.
Cut the fresh figs in halves and fourths and arrange them on top of the cake. Spoon on top some liquid honey and sprinkle ground almonds.