Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans | TasteToronto

Ingredients

• 6-8 figs depending on size, enough to cover the base of your cake tin
• 2 teaspoons honey
• 190 grams (1 1/2 tablespoons) unsalted butter at room temperature + extra for greasing pan
• 275 grams (1 1/4 cups) brown sugar
• 3 eggs
• 300 grams (2 cups) all-purpose flour
• 1 tablespoon finely chopped fresh rosemary (optional)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 60 grams (1/2 cup) ground almonds (almond flour)
• 1 cup yogurt
• 1 teaspoon orange zest
• 1 tablespoon finely chopped rosemary (optional)
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 6 ounces cream cheese, at room temperature
• 60 grams (1/2 cup) confectioners' sugar
• 360 grams (1 1/2 cups) heavy whipping cream
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 cup chopped pecans
• 3 teaspoons finely chopped rosemary
• Freshly cut figs
• Rosemary sprigs