“Figs, glorious figs”¦!” Don’t worry I’m not going to break into song, but honestly these pear-shaped fruits are one of my favourite produce. Naturally sweet and juicy and with a wonderful subtle crunch from the seeds, they are perfect for almost every occasion. Be it with a morning bowl of soaked chia seeds and almond milk, or in a refreshing lunch time salad, they work every time. My favourite way to eat them? As an after-dinner dessert with a glorious cheese board, or a signature pudding in it’s own right. Baked figs, fig cake, fig crumble pot and so much more. Just lots of figs people!

I was going for my weekend shop and noticed a huge centre piece in the fruit and veg section of fresh figs in the hundreds! It hardly sounds a novelty, I know, but I had been away for the summer and it was very exciting returning to fig season in full swing. I grabbed as many as a could (or rather as many as I could without Jack looking at me like a crazed fig hoarder) and bounced out the shop very excited!

My plan was to do a few different cakes, salads and dishes with the figs but before I had a chance to grab my mixing bowl and spoon, I had munched my way through half of the treasured fig stock already as they’re great for a healthy snack! I still had enough for two recipes so I decided on my delicious (and completely guilt-free!) fig and honey cake, and a quick and easy, “dinner party” style canapé of grilled figs with parma ham and goats cheese (recipe to come soon!).

The fig and honey cake is made with homemade apple sauce, greek yoghurt and a little smashed banana (along with some staple cake-rising ingredients) meaning it’s completely guilt-free! Say goodbye to refined sugar and calorific butter-filled cakes and say a big warm welcomed-hello to naturally sweetened, low calorie Lean Living Girl, fig cake!

The ricotta and greek yoghurt filling is delicious and creamy giving the cake that extra something special to impress your friends and family. I was planning on using mascarpone cream cheese for the filling but ricotta has 60% less calories and up to 80% less fat yet still tastes absolutely scrumptious! For me, this is the perfect ”˜friends coming round for a girly catch up’ cake or ”˜I need cake, but want to be healthy’ indulgence. Pair it with a large cup of tea and enjoy!

4.0 from 2 reviews

Fig and Honey Cake

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Fig and Honey Cake

Author: Lean Living Girl

Recipe type: Dessert

Serves: One 2-tier cake

Ingredients

Cake (Measurements give one cake - so double the amounts for the full 2-tiered cake).

• 4 Medium organic eggs
• ½ Ripe banana - smashed or quickly blended
• 2 Tbs apple sauce
• 2 Tbs greek yoghurt
• 2 heaped tbs of honey
• 1 cup self-raising flour
• 1 tsp baking powder
• ½ tsp baking soda
• Seeds from ½ a vanilla bean
• 1 fig, sliced.
• Coconut oil for greasing pan

Ricotta cheese filling

• 2 heaped tbs of greek yoghurt
• 2 heaped tbh of ricotta cheese
• Juice of ¼ lime
• 1 Tbs honey

Additional

• 2 sliced figs

Instructions

1. Pre-heat the oven to 180℃
2. In a large bowl, combine all the ingredients for the cake mixture, except the sliced figs, and mix really well.
3. Pour the cake mixture into a greased tin (use a little coconut oil) and place in the oven for 5 minutes.
4. Without removing the cake from the oven, carefully open the door and slide the tray out gently.
5. Evenly and lightly place the sliced fig over the top of the cake and place back in the oven. Bake for a further 15 minutes until the top is golden brown, risen and just firm.
6. Remove from the oven and place on a cooling rack.
7. Repeat the process for the second tier.
8. Mix all the ingredients for the ricotta cheese filling in a bowl and once the cakes have cooked, smear the 'frosting' over the first layer.
9. Top with some more freshly sliced figs and then place the second layer on top.
10. Serve and enjoy!

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