🍯 Ingredients
For the Cake
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1 ¾ cups all-purpose flour
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½ cup cocoa powder (Dutch-process for richer flavor)
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon cinnamon
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½ teaspoon ground nutmeg (optional)
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¾ cup honey
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½ cup brown sugar
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½ cup vegetable oil or melted butter
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1 cup buttermilk (or milk with 1 tbsp lemon juice)
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1 cup chopped dried figs (soaked in hot water or warm tea for 10 minutes, then drained)
For the Honey-Fig Topping (Optional but Fantastic)
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6–8 fresh figs, halved
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3 tablespoons honey
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1 tablespoon brown sugar
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1 teaspoon lemon juice
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1 tablespoon butter, melted
For Decoration
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Extra honey for drizzling
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Chocolate shavings or cocoa powder
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Fresh figs (halved or quartered)
🍯 Instructions
1. Prepare the Optional Fig Topping
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Preheat oven to 375°F (190°C).
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Place halved fresh figs on a baking sheet.
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Drizzle with honey, brown sugar, lemon juice, and melted butter.
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Roast for 10–15 minutes, just until soft and glossy.
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Set aside to cool.
2. Make the Cake
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Lower oven temperature to 350°F (175°C).
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Grease and line a 9-inch round cake pan or 8x8-inch square pan.
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In a large bowl, whisk together:
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Flour
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Cocoa powder
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Baking powder
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Baking soda
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Salt
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Cinnamon and nutmeg
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In another bowl, whisk honey, brown sugar, oil, eggs, and vanilla until smooth.
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Add the dry ingredients to the wet mixture.
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Pour in buttermilk and mix gently until combined.
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Fold in the chopped dried figs.
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Pour the batter into the prepared pan.
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Bake for 30–38 minutes, or until the center springs back when touched.
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Allow cake to cool completely.
3. Optional Topping & Assembly
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Arrange the roasted figs on top of the cooled cake.
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Drizzle with extra honey for shine and sweetness.
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Add chocolate curls or a dusting of cocoa for decoration.
🍯 Tips for Best Results
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Soaking dried figs keeps the cake moist and tender.
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Use floral honey (wildflower, acacia, orange blossom) for better flavor.
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This cake is excellent the next day as flavors deepen overnight.
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Add 2 tablespoons of strong coffee to the batter for extra chocolate depth.
🍯 Storage
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Keep covered at room temperature for 1–2 days, or refrigerate for up to 5 days.
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Serve at room temperature for best flavor.
- 1-1/3 cups liquid honey (325 mL)
- 1 cup strong tea (250 mL)
- 1 tbsp grated lemon or orange rind (15 mL)
- 2-3/4 cups all-purpose flour (675 mL)
- 2 tsp baking powder (10 mL)
- 2 tsp cinnamon (10 mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp each ground ginger and allspice (2 mL)
- 1/4 tsp salt (1 mL)
- 1 cup diced dried figs (250 mL)
- 4 eggs
- 1/4 cup vegetable oil (50 mL)
- 1 tbsp vanilla (15 mL)
- 1 cup granulated sugar (250 mL)
- 3 oz bittersweet or semisweet chocolate, chopped
