Fig and Walnut Cake w Whipped Honey Ricotta

---

This fig cake is super moist, packed with warm fall flavors like cinnamon and cardamom. The chopped walnuts add a little crunch, and the fig jam gives it that sweet, jammy finish. Whipped honey ricotta keeps it creamy and fresh. Finished with fresh figs and edible flowers, it’s the kind of cake that feels just right on a cool fall day.

---

Ingredients: Cake

WET:

• 3 eggs

• 150g light brown sugar

• 60g honey

• 120g greek yogurt or sour cream

• 120g olive oil

• 1tsp vanilla paste

DRY:

• 200g AP flour

• 10g baking powder

• 1/2tsp baking soda

• 1/4tsp sea salt

• 1.5tsp cinnamon

• 1tsp cardamom

• 1/2tsp lemon zest

ADD-INS:

• 6 fresh figs chopped ~150g; to fold into batter

• 100g chopped walnuts; to fold into batter

• 100g fig jam; for filling

• 6 fresh figs; for filling and decoration

• 100g chopped walnuts; for filling and decoration

Ingredients: Whipped Honey Ricotta

• 250g ricotta

• 50g cream cheese

• 40g honey

• 50g heavy cream

---

---

Process: Cake

1.

Preheat your oven to 360°F (175°C).

Grease a round 8” pan and line with parchment paper. Mine is 3” deep.

2.

Whisk eggs, sugar and honey for 2 mins until pale and thick. Add olive oil slowly while mixing on low speed followed by yogurt (or sour cream).

3.

Separately mix the dry: flour, baking powder, baking soda, salt, cinnamon and cardamom. Then whisk into the batter on low. You will get a nice, thick batter.

4.

Fold with a spatula a few times then add the chopped figs and walnuts and fold a few more times until well combined (toss walnuts and fig with a bit of flour before to prevent sinking). Pour into the prepared pan.

5.

Bake approximately one hour. Let the cake rest in the pan for 10-15 minutes then flip it out onto a

wire rack. After 20 mins slice into two sponges and cool down completely.

6.

Chop 2 of the 6 figs and slice the remaining 4 in halves. Start by spreading a layer of fig jam over the first cake sponge, then add a layer of whipped ricotta. Sprinkle over some chopped walnuts and the chopped figs. Place the second sponge on top, spread on more fig jam and ricotta, then finish with the sliced figs, a few extra walnuts, and some edible flowers.

7. 
   

Allow the cake at least an hour or two of set time in the fridge before consumption.

---

Process: Whipped Honey Ricotta

1.

Whisk ricotta with honey and cream cheese until smooth. In a separate bowl whisk heavy cream to stiff.

2.

Fold the heavy cream into ricotta mix, cover and chill in the fridge 30 mins minimum.

---

---

Serving + Storage

Serve as is. Keeps beautifully in the fridge for up to 5 days—and it’s stays super moist for at least 3!