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You are here: Home / Desserts / Fig Pistachio Honey Cake

October 26, 2020

Fig Pistachio Honey Cake

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Fig Pistachio Honey Cake—this glorious fig cake recipe made with simple ingredients and topped with rich cream frosting, figs, honey, and pistachio will capture your heart instantly.

With the abundance of fresh figs in Southern California around the months of August and September, I tend to try different ways to incorporate them in my recipes.

I remember making this cake for the first time in Dubai around 6 years ago.

I find the combination of figs, pistachios and honey works amazingly well. What could be better than having all three topping a nice sponge cake!

Fig honey and pistachio cake.

What Are the Best Ingredients for Fig Pistachio Honey Cake

Black Mission is my choice of figs for this recipe. Not only are they sweet with a rich earthy flavor but also they have a beautiful dark purple color that gives the cake a vibrant color topping.

I also prefer to use raw honey for its intense flavor, in addition to roasted, unsalted, shelled pistachios for that extra layer of crunch.

Fig pistachio and honey cake slice.

Ingredients Needed:

You need a few simple ingredients to prepare the cake: fresh figs, eggs, granulated sugar, vegetable oil, all purpose flour, baking powder, baking soda, salt, milk, and pure vanilla extract.

To prepare the frosting you need: heavy cream, cream cheese, pure vanilla extract, raw honey, fig spread, and pistachios.

Fig cake slice on plate.

How to Make Fig Pistachio Honey Cake

Preparing the cake:

Preheat oven to 350F (180C), and line a 6-inch round cake tin with parchment paper. Wash and cut your figs in halves. Set aside.

In a stand mixer fitted with wire attachment, whisk the eggs with sugar and oil for 5 minutes gradually increasing speed to high.

In a mixing bowl, sift flour, baking powder, baking soda and salt. Fold into the egg mixture using a rubber spatula or the mixer paddle attachment. Then, gradually add milk then vanilla.

Pour cake batter in prepared tin and bake for 35 minutes or until a tooth pick inserted in the middle of the cake comes out clean. After that, cool in pan for 15 minutes then turn on wire rack to cool completely.

Figs on cake.

Preparing the cream frosting:

In a stand mixer fitted with wire attachment, or using a hand mixer, whisk the cream on high speed until a soft peek forms.

Add the cream cheese and mix until well incorporated. Add the honey and vanilla and adjust sweetness to taste if needed.

Fig pistachio and honey cake piece.

Assembling the cake:

Cut the cooled cake in half, spread the jam on top and cover with half the cream frosting. Add the top layer and spread the rest of the frosting over. Decorate with fresh figs, pistachios and drizzles of honey.

Fig cake on plate.

what to have with fig cake

Enjoy this glorious cake with a cup of nice warm Earl Grey tea to complement its fruity and nutty flavor or try a slice with a scoop of Pistachio Ice Cream

Here are few more cakes recipes for your sweet tooth satisfaction!
Strawberry Cream Cake
Banana Chocolate Cheese Cake
Chocolate Raspberry Cake
Lemon Blueberry Cake
Pistachio Cream Cheese Cake

Continue to Content
Fig pistachio honey cake

Fig Pistachio Honey Cake

Yield: 6 pieces
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes

Fig Pistachio Honey Cake—this glorious fig cake recipe made with simple ingredients and topped with rich cream frosting, figs, honey, and pistachio will capture your heart instantly.

Ingredients

For the cake:

  • 2 cups fresh figs, cut in halves
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

For the cream frosting:

  • 1/2 cup heavy cream
  • 1 cup cream cheese, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons raw honey
  • 3 tablespoons fig spread
  • 1/4 cup pistachios, shelled, roasted, unsalted

Instructions

Preparing the cake:

  1. Preheat oven to 350F (180C), and line a 6-inch round cake tin with parchment paper. Wash and cut your figs in halves. Set aside.
  2. In a stand mixer fitted with wire attachment, whisk the eggs with sugar and oil for 5 minutes gradually increasing speed to high.
  3. In a mixing bowl, sift flour, baking powder, baking soda and salt. Fold into the egg mixture using a rubber spatula or the mixer paddle attachment. Gradually add milk then vanilla.
  4. Pour cake batter in prepared tin and bake for 35 minutes or until a tooth pick inserted in the middle of the cake comes out clean. Cool completely.

Preparing the cream frosting:

In a stand mixer fitted with wire attachment, or using a hand mixer, whisk the cream on high speed until a soft peek forms. Add cheese and mix until well incorporated. Add honey and vanilla.

Assembling the cake:

Cut the cooled cake in half, spread the jam on top and cover with half the cream frosting. Add the top layer and spread the rest of the frosting on top. Decorate with fresh figs, pistachios and drizzles of honey.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 664Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 125mgSodium: 547mgCarbohydrates: 63gFiber: 4gSugar: 41gProtein: 10g
© Guss
Cuisine: Mediterranean / Category: Desserts

Filed Under: Desserts

Reader Interactions

Comments

  1. Leona says

    September 2, 2020 at 8:44 pm

    this looks so so good! will give it a try soon,
    Leona

    Reply
    • Guss says

      September 3, 2020 at 2:38 am

      I hope you like it Leona!

      Reply

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