I first ate figs sometime in my twenties, as part of a salad at some hotel brunch. Yeah, quite late in the day, I know 🙂 Till then I had only seem them used on international cooking shows like Top Chef, MasterChef and so on. I liked that it was sweet yet not overly so and had seen how versatile an ingredient it could be. However, I somehow never got around to buying them to cook or bake with, till last year. I decided to give it a whirl, and obviously started with a simple dessert. This fig & honey loaf just amps up a regular vanilla loaf and is worth adding to your repertoire.
Ripe figs are best for this as they are the perfect balance of flavour and the honey just increases that caramelly goodness a bit further.
It is important to let the cake cool fully before slicing it so that it doesn’t break apart and you still get that beautiful crumb with chunks of delicious honeyed figs on top.
This is not a very sweet cake, so it makes for a lovely midday snack , an accompaniment to tea/coffee or something for a picnic 🙂
Try it and let me know what you think!
Fig & Honey Loaf
Ingredients
- 8-10 figs – sliced
- 3 tbsp honey
- 1.5 cups (180g) all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 100g butter – room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (60g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup milk
Directions
- Pre heat the oven to 180C. Grease & line a 9 inch loaf pan
- Sift the flour, baking powder, baking soda, cinnamon in a small bowl
- Cream together the butter & sugars in a larger bowl, for 2 mins, till light and fluffy
- Add in the eggs one by one, mixing well after each addition. Mix in the vanilla extract
- Add the flour mix in three parts, alternating with the milk. After each addition, gently mix the batter till judt combined
- Transfer the batter into the pan and tap on the counter to remove bubbles
- Place the fig slices on the top of the loaf and drizzle honey over the top. Sprinkle a pinch of salt over the figs & honey
- Bake at 180C for 60 mins till a toothpick comes out clean
- Let it cool fully before removing from the pan and slicing
My Tuck Box 
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