FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
FIG CUPCAKES WITH HONEY CREAM CHEESE FROSTING
These fig cupcakes - made with fresh figs and topped with honey cream cheese frosting - are a unique and tasty fall dessert!
Provided by Allison Ferraro
Categories Dessert
Time 1h10m
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line a standard muffin pan with 12 cupcake liners. Set aside.
- In a medium bowl, add flour, baking soda, cinnamon, ginger, cardamom, and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer using the whisk attachment (or in a large bowl using an electric hand mixer) add eggs and sugar and whisk on medium-high speed until light and fluffy (about 3 minutes). Add applesauce and sour cream and whisk to combine.
- Add flour mixture to the egg mixture and use a rubber spatula to gently fold the dry ingredients into the wet ingredients just until combined. Add figs, fig jam, and walnuts and fold these ingredients into the batter just until combined.
- Add 3 Tablespoons of batter to each cupcake liner so that they're ⅔ full. Bake cupcakes for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack before removing the cupcakes from the pan.
- In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric handheld mixer), add butter, cream cheese, and salt and beat on high speed until smooth. Add honey and vanilla and beat on high speed until combined. With the mixer running on low speed, slowly add confectioners' sugar and beat until blended and smooth. Frost the cooled cupcakes using a spatula or pipe the frosting onto the cupcakes using a pastry bag and piping tip. Garnish the cupcakes with fresh fig slices just before serving.
FRESH FIG AND RICOTTA CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
- For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
- To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
HONEY-CREAM-CHEESE FROSTING
Use this cream-cheese frosting recipe when making our Honey Cake with Honey Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.
More about "fresh fig cake with honey cream cheese frosting recipes"
HONEY EARL GREY FIG CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
4/5 (1)Servings 10Cuisine AmericanCategory Dessert
- Microwave milk for 90 seconds to 2 minutes until very hot. Steep tea bags for 20 minutes. Squeeze out as much liquid from tea bags. Remove tea bags. Stir in egg whites and vanilla paste. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together cream cheese and butter until smooth. Scrape down bowl as needed. Add confectioners' sugar, honey, and salt. Mix until frosting is smooth and thoroughly combine.
- Level cooled cake as needed. Place one cake layer on a cake stand or cake plate. Spread a generous amount of honey cream cheese frosting into an even layer over cake.
SWEET AND SAVORY HONEY FIG GOAT CHEESE CAKE - CAKE …
From cakebycourtney.com
HONEY CAKE WITH FIGS AND WHIPPED CREAM CHEESE
From thewoodandspoon.com
FIG CAKE WITH HONEY CREAM CHEESE FROSTING (FOR TWO)
From tastykitchen.com
5/5 (1)
17 BEST FIG RECIPES & IDEAS | WHAT TO MAKE WITH FRESH FIGS
From foodnetwork.com
Author By
SPICED FIG HAZELNUT CAKE WITH CREAM CHEESE FROSTING - THYME
From olivesnthyme.com
FRESH FIG CAKE WITH WALNUTS AND HONEY - MAROCMAMA
From marocmama.com
HONEY CAKE WITH FRESH FIGS - BROMA BAKERY
From bromabakery.com
30 AMAZING FIG RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
VIRAL COTTAGE CHEESE ICE CREAM - JUST 2 INGREDIENTS!
From thebigmansworld.com
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING RECIPE
From cooking.nytimes.cf
CARROT CAKE SCONES WITH CREAM CHEESE FROSTING RECIPE | KING …
From kingarthurbaking.com
FIG CHEESECAKE | DESSERT RECIPES | GOODTO
From goodto.com
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING RECIPE
From pinterest.com
FIG CAKE RECIPE: TRADITIONAL CHRISTMAS DESSERT - BECCA INK
From beccaink.com
A CAKE THAT SHOWCASES THE BEAUTY OF FIGS - THE NEW YORK TIMES
From nytimes.com
45 BEST MOTHER'S DAY CAKE IDEAS - PARADE: ENTERTAINMENT, RECIPES ...
From parade.com
FIG CROSTINI RECIPE - COOKIST.COM
From cookist.com
FIG CAKE | THE SWEET OCCASION
From thesweetoccasion.com
AUXILIA KLIMCZUK ON INSTAGRAM: "TO ME, EASTER IS THE TRUE START OF ...
From instagram.com
SPICED HONEY CAKE WITH CREAM CHEESE FROSTING - BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love