Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans

Name: Honey Fig Cake With Whipped Cream Cheese and Rosemary Candied Pecans
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

www.tastetoronto.com

This honey fig cake with whipped cream cheese is aesthetic and a perfect show-stopper dessert at your next dinner party.

Keywords

dinner
lunch
main
weeknight meals
easy
recipe
honey fig cake with whipped cream cheese and rosemary candied pecans

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Cooking tools:

Cake pan
Hand mixer
Oven
Stove
Chef's knife
Cutting board
Mixing bowl
Spatula
Spoon
Measuring cup
Saucepan
Parchment paper
Aluminum foil
Serving platter

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