Fig and Walnut Honey Cake

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and adjust the rack to the middle position of the oven.

Line a 23×23 cm (9”×9”) baking tin with baking parchment and set it aside.

2. Whip the Egg Whites

Place the egg whites in a clean mixing bowl. Begin beating at medium speed until soft peaks form. Gradually increase the speed to high until stiff peaks form. Set it aside.

3. Make the Batter

In a large mixing bowl, beat 4 egg yolks with 120 grams of caster sugar and 60 grams of honey until pale and creamy. It takes about 2–3 minutes.

Add 100 millilitres of milk and 100 millilitres of olive oil, mixing at low speed.

In another mixing bowl, combine 200 grams of plain flour, 2 teaspoons of baking powder, and a pinch of salt. Sift the flour mixture into the egg yolk mixture and gently fold it into the batter. Do not overmix, as this may make the cake tough.

Once the batter is smooth, fold in 100 grams of chopped walnuts.

4. Bake

Pour the batter into the prepared baking tin and smooth it out with a spatula. Arrange the figs on top (cut side up). They’ll sink slightly and caramelize while baking.

Bake for 30–40 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown.

Once baked, remove the cake from the oven and let it cool in the baking tin for about 15 minutes. Then transfer it to a wire rack to cool completely.

5. Serve

Once the Fig and Walnut Honey Cake has cooled slightly, drizzle some more honey over the warm cake to give it a nice shine. Scatter a few chopped walnuts on top just before serving.

Cut into squares and serve with a cup of tea.

Baker’s Note

Separating the eggs makes this cake particularly airy. Gently fold the beaten egg whites into the batter—overmixing can deflate the structure. The figs may sink a little while baking, but that’s part of the charm—they become soft, jammy, and naturally sweet.

Tips for Perfect Fig and Walnut Honey Cake

Fat-Free Bowl and Beaters: Make sure the bowl and beaters are clean, dry, and free of grease so that the egg whites are beaten properly. If necessary, wipe them with a paper towel soaked in a little vinegar or lemon juice.

Ripe Figs: Use ripe but firm figs so they hold their shape. Very ripe ones can also be folded into the batter instead of just lying on top.

Toast the Walnuts: Lightly toast walnuts before chopping them for a more intense flavour. Pecans or almonds work too.

Adjust the Sweetness: Adjust the sugar depending on the natural sweetness of the figs.

How to Store Fig & Walnut Honey Cake

Room Temperature: Store the cooled cake in an airtight container or cover the tray tightly with cling film. The cake can be kept at room temperature for 2 days. It’s best enjoyed fresh, as figs can soften and release juice over time.

Refrigerator: If you want to store it longer, refrigerate it in a covered container. The cake will keep for up to 4 days, but bring the slices to room temperature before serving (the texture softens back nicely).

Freezer: Cut the cooled cake into squares, wrap individually in cling film and place it in an airtight container or freezer bag. The cake lasts up to 2 months.

To serve: Allow the cake to thaw at room temperature for a few hours. For a freshly baked feel, you can refresh it in the oven on low (150°C, 10 minutes).

Looking for more indulgent dessert treats? Check out the following recipes:

Apricot Streusel Cake

Plum Cinnamon Rolls

Apple Cinnamon Scones

Conclusion

This Fig and Walnut Honey Cake proves that the best flavours often come from the simplest ingredients. It’s rustic, seasonal, and endlessly comforting — a cake to bake and share.