Honey and figs cake

honey and figs cake | lilcupcakemonkey.com

A good ‘ol pick me up kinda cake, its been a couple of weeks since I actually made this cake. Bute life happened so here we are. The fluffiest honey cake and lightest Crème Fraîche for the cake topping and a good measure of fresh and poached figs. 

Honey and Figs Cake:

  1. Honey cake: Fluffy honey cake brushed with local BC honey.
  2. Poached figs: honey and orange blossom poached pears, you can substitute with vanilla or a touch of saffron 😉 
  3. Crème Fraîche orange blossom frosting 
  4. fresh figs


honey poached figs | lilcupcakemonkey.com

Honey and figs cake

Honey cake with orange blossom Crème Fraîche frosting and orange blossom & honey poached figs

Prep Time 1 hour
Cook Time 1 hour
Servings 8


Honey & Orange blossom Poached Figs

  • 5-6 Fresh figs (cut in half / quarter)
  • 50 gm Honey 2½ tablespoons
  • 60 ml Water ¼ cup
  • 1 tsp Orange Blossom Water

Honey cake (7" x 2" pan)

  • 150 gm Salted Butter 1¼ stick
  • 60 ml Canola oil ¼ cup
  • 200 gm Granulated Sugar 1 cup
  • 4 XL Eggs
  • 50 gm BC local honey
  • 240 gm All purpose Flour
  • 2 tsp Baking powder
  • 30 gm Chopped walnuts
  • 60 ml Milk ¼ cup

Crème Fraîche Orange Blossom Frosting

  • 240 gm Crème Fraîche 1 cup
  • 60 gm Icing Sugar a little less than ½ cup
  • 60 ml Heavy Cream/ Whipping Cream ¼ cup
  • 2 tsp Orange Blossom water


Honey & Orange blossom Poached Figs

  1. Add the honey, water and orange blossom water in a small pan. Cut the figs as halves or quarters or a mix of both.

  2. Add the pieces into the honey mix. Heat the mixture on medium heat, flip the figs gently on both sides.

  3. Cook until firm but soft. Remove from figs and store them in a separate container.

  4. Let the honey mixture heat up until its slightly thick and syrupy. Keep aside for later use.

Honey cake (7" x 2" pan)

  1. Preheat the oven to 180°C /350°F. Grease and line the cake tin with parchment.

  2. Add the butter, oil and sugar in a bowl fitted with a paddle attachment on a stand mixer. Cream the mixture until light, fluffy and pale. ( around 3-4 mins on medium speed)

  3. Add and beat one egg at a time. Add the honey into the bowl.

  4. Sift half of the dry ingredients into the bowl, mix for 15-30 seconds.

  5. Add the milk and the rest of the dry ingredients into the bowl. Mix thoroughly scraping the sides so all the ingredients are incorporated thoroughly.

  6. Fold in the chopped walnuts into the batter.

  7. Pour batter into prepared cake pan, bake for about 40 mins. Again the timing can change a minute or two depending on your oven. Check with a wooden skewer to see if it comes out clean when poked into the cake. Or the cake should be firm to touch.

  8. Once out of oven, brush with the poaching syrup on the top of the cake. Let it cool on a cooling rack.

Crème Fraîche Orange Blossom Frosting

  1. Add the Crème Fraîche, whipping cream and orange blossom to the bowl fitted with a whisk attachment on a stand mixer.

  2. Whisk on medium speed, spoon in the icing sugar from the side as the Crème Fraîche mixes with the cream. whisk until stiff for icing. (Do not over mix Crème Fraîche)


  1. Place the cake on a cake plate/ stand. Add dollops of Crème Fraîche frosting and top it with fresh and poached figs. Drizzle some honey for extra deliciousness.

Recipe Notes

In case you want a read about the egg sizes , here's a link 

All recipes are best when ingredients are measured with a weighing scale. Most recipes do not require a stand mixer, you can make with hand held mixer or a good old bowl and spatula. 


slice of honey and figs cake | lilcupcakemonkey.com

Happy Baking 


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