Dreamy Honey Cake with Ricotta frosting and Figs I Dani's Cookings
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Honey Cake with Ricotta frosting and Figs


For the Cake:

  • 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

For the frosting:

For the fig compote:

  • 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.

Fig Compote:

  • 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.
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