Description
A delicious Sticky Fig and Date Cake that combines the sweetness of dried figs and dates with warm spices, topped with a honey glaze.
Ingredients
Scale
- 200 g (1 2/3 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 120 g (1/2 cup) plain yogurt
- 150 g (1 cup) chopped dried figs
- 100 g (3/4 cup) chopped dates
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) milk
For the honey glaze, you will need:
- 60 ml (1/4 cup) honey
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger.
- Chop the dried figs and dates into small pieces and set aside.
- In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the plain yogurt and vanilla extract.
- Gradually fold the dry mixture into the wet mixture, alternating with the milk. Gently fold in the chopped figs and dates.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the warm honey glaze over the top before serving.
Notes
- Use plump and soft dried figs for moisture.
- Medjool dates are recommended for their rich flavor.
- Consider soaking figs and dates in warm water or tea for enhanced flavor.
- Wrap the cooled cake tightly to keep it fresh for up to three days at room temperature.
- For longer storage, freeze individual slices wrapped in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sticky Fig and Date Cake, dessert, baking, figs, dates, honey glaze