The sweet, earthy pop of late summer figs comes alive in this fig honey walnut cake that is sweetened with the perfect notes of Brine’s Fine Honeys’ Cranberry Honey. The result is a super moist, rich, and nutty breakfast cake that has figgy flavor throughout, along with a topping of walnuts and honey icing.
Fig Honey Walnut Cake
Fig Walnut Honey Cake
- ¾ cup butter (softened)
- 1 cup Brine’s Cranberry Honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon rind
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup walnuts (finely chopped)
- ¼ teaspoon salt
- 2 cups chopped figs (plus 5-6 sliced figs for top of cake)
- 1 tbsp Grand Marnier (optional)
- 1-2 tablespoons additional flour
- 1 tablespoon Brine’s Cranberry Honey
- 1-2 tablespoons whole milk
- ⅔ cup confectioners sugar
- Coarsely chopped walnuts to be used separately for decorating the cake
For The Fig Honey Walnut Cake
- Preheat oven to 350° F. Grease an 8-inch round baking tin or springform pan and line the bottom with parchment paper.
- Chop the figs with the skin on (a food processor works great) and set them aside in a bowl. Drizzle Grand Marnier over the fruit, if using.
- Mix the flour, baking powder, salt, and finely chopped walnuts together. Set aside.
- Cream the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, followed by the lemon rind and vanilla extract
- Slowly add in the flour mixture until incorporated.
- Toss the chopped figs within additional 1 – 2 tablespoons flour to make sure they don’t sink to the bottom of the pan. Gently fold the figs into the batter.
- Spoon the batter into the pan and smooth out evenly using an offset spatula. Add some sliced figs on top of the cake in whatever arrangement is preferred.
- Bake for 50-55 minutes, making sure that the toothpick test in the center of the cake comes out clean. It may take up to an hour for the center to be ready.
- Allow cake to cool in the pan for 15 minutes. Slowly remove the cake from the pan and move to a wire rack to cool completely.
For The Honey Icing
- In a bowl, whisk the Brine’s Cranberry Honey and whole milk into the confectioner’s sugar until creamy and thick.
- Once the cake is cool, add the coarsely chopped walnuts to the top and drizzle with the honey icing to finish.