Fig, honey and almond cake

Name: Fig, honey and almond cake
Total time: 3600 s
Yield: Serves 12 servings
Cuisine: British
Ingredients: 120 g runny honey plus extra to serve; 1/2 lemon juice; 1 tsp vanilla paste; 50 g light brown sugar; 240 g ground almonds; 140 g self raising flour; 330 g unsalted butter, softened; 150 g light brown sugar; 100 g caster sugar; 80 ml honey - runny; 6 eggs; 200 ml full fat Greek yogurt, plus optional extra to serve; 1 1/2 tsp vanilla paste; 1 pinch salt; 6 figs, cut into thin slices; 50 g flaked almonds, for sprinkling; 23 cm round cake tin, 7 cm deep, greased, then base- lined with baking paper

Santy Coy @chefsantycoy

Gold Coast, Australia

Eating local honey truly enhances the delicious flavors of this decadent and moist cake. Juicy, ripe figs offer a subtle, sweet taste and will gently yield under pressure while maintaining their shape. Their ruby-colored flesh inside serves as the perfect adornment for this dessert.

#january2027 #localhoney #australianhoney #honey #fig #lemon #vanilapaste #brownsugar #groundalmonds #selfraisingflour #greekyoghurt #almondflakes #dessert #cake

Santy Coy @chefsantycoy

Gold Coast, Australia

#january2027 #localhoney #australianhoney #honey #fig #lemon #vanilapaste #brownsugar #groundalmonds #selfraisingflour #greekyoghurt #almondflakes #dessert #cake

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Ingredients

1 hour

Serves 12 servings

Vanilla honey drizzle:
120 grunny honey plus extra to serve
1/2lemon juice
1 tspvanilla paste
50 glight brown sugar
For the cake:
240 gground almonds
140 gself raising flour
330 gunsalted butter, softened
150 glight brown sugar
100 gcaster sugar
80 mlhoney - runny
6eggs
200 mlfull fat Greek yogurt, plus optional extra to serve
1 1/2 tspvanilla paste
1 pinchsalt
6figs, cut into thin slices
50 gflaked almonds, for sprinkling
You will need:
23 cmround cake tin, 7 cm deep, greased, then base- lined with baking paper

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Steps

1 hour

1

Heat the oven to 160ºC fan
2

Make the vanilla honey drizzle. Place all the ingredients in a small pan with 100 ml of water and simmer over a low heat for 10 minutes, strrting occasionally, until syrupy. leave to cool.
3

Make the cake. in a bowl, mix together the ground almonds and flour.
4

Beat the butter, both sugars and the honey in a stand mixer fitted with the beater, on medium speed for 7 - 10 minutes, until pale and creamy, scraping down the insider of the bowl from time to time.
5

Add the eggs, a little at a time, beating well between each addition. Beat in a the Greek yoghurt, then fold in the ground almonds mixture and the vanilla and salt.
6

Pour the mixture into the prepared tin and spread it level. Arrange the fif slices over the surface and gently press them into the mixture. Brush the figs with a little of the vanilla honey drizzle. Sprinkle a few flaked almonds between the gap, around the figs.
7

Bake the cake on the middle shelf for 45 minutes, then check if the surface of the cake is turning too brown. If it is, place a disc of baking paper on top. Return the cake to the oven for a further 10 - 15 minute, until risen and skewer inserted into the centre comes out coated in juts a few sticky crumbs.
8

Remove the cake from the oven and prick holes all over the too with a cocktail stick. Leave the cake in the tin to cool completely. Remove the cake from and trickle over the remaining vanilla honey drizzle. Serve the cake with extra honey drizzle and spooning over the Greek yogurt if you wish
9

Enjoy
10

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Santy Coy @chefsantycoy

on January 28, 2026 05:25

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!