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Lemon Fig Cake With Lavender Honey Syrup

Lemon Fig Cake With Lavender Honey Syrup
Cook Time
40 min
Yields
6 servings

Try this moist and tart lemon cake somthered in a soft lavender honey/

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ingredients

Lemon Fig Cake

6
dried fig
2
cup cake flour, sifted
1
tsp baking soda
1
tsp baking powder
1
pinch salt
1
pinch ground anise
1
pinch ground cardamom
1 ¼
cup sugar
½
cup buttermilk
¼
cup orange juice
¼
cup milk
3
egg, separated
cup olive oil
2
Tbsp lemon juice
1
tsp vanilla, extract
2
lemon, grated, zest

Lavender Honey Syrup

cup lavender honey
cup water
½
lemon, juice of
1
lemon, zest of
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Trim tops off figs and soak in boiling water until soft. Drain.

Step 3

In a medium bowl, sift together flour, soda, baking powder, salt and spices. Add 1 cup of sugar and stir.

Step 4

In a food processor combine figs with all the wet ingredients (not syrup ingredients) and egg yolks.

Step 5

Reserve the whites. Pulse until mixture is smooth and figs are pureed.

Step 6

Add the dry ingredients, pulsing several times.

Step 7

Scrape down sides and blend again for about 30 seconds until mixture is smooth.

Step 8

Transfer to a medium bowl and stir in zest of two lemons.

Step 9

In a clean stainless steel bowl, beat egg whites on high speed until soft peaks begin to form.

Step 10

Gradually add the remaining sugar and continue beating until glossy peaks form.

Step 11

Fold egg whites gently but thoroughly into batter.

Step 12

Brush 6 mini Bundt pans or 1 large Bundt pan with melted butter and sprinkle with flour.

Step 13

Pour batter into prepared pans. Bake 20 to 25 minutes or until golden and tester inserted into centre comes out dry.

Step 14

Cool in pans for 15 minutes then remove and cool completely on a rack.

Step 15

Combine all syrup ingredients in a small saucepan and bring to a boil.

Step 16

Remove and brush warm syrup over cooled cakes.

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