Autumn is definitely here. The days are getting shorter and there’s a constant chill in the air. I don’t think I can deny it any more. It’s time to embrace it and everything that comes with it… And it’s not all bad: blankets, hot chocolates, layers, cosy jumpers, candles… ❤
And on that note… YOU GUYS! I’ve got the dreamy-est autumnal cake for you.
Three layers of moist spiced cake – cinnamon, nutmeg, ginger – sandwiched together with homemade fig jam and mascarpone whipped cream before being drizzled with a salted honey sauce, honeycomb and fresh figs…
It’s beautiful and delicious.
So delicious in fact, that since I took the leftover cake to work, multiple people have asked me for the recipe!
I kept the decoration really simple (read: I was being lazy) – so opted for a naked cake approach with the frosting, poured over the salted honey caramel and then just placed a little pile of sliced figs and pieces of honeycomb on top.
Make this soon, guys!
- 175g figs, stem and bottom removed, chopped into eighths (4 figs)
- 5 tbsp water
- 1 tbsp lemon juice
- 75g jam sugar
- 165g salted butter, at room temperature
- 100ml honey (I used this, which isn’t super sugary by usual honey standards, depending on the sweetness of the honey you use, you may have to adjust slightly.)
- 100g light brown muscovado sugar
- 3 medium eggs
- 1tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp powdered ginger
- 25g plain flour
- 1 tsp baking soda
- 120ml buttermilk
- 600ml double cream
- 125g mascarpone
- 35g icing sugar
- 1.5tbsp honey
Salted honey caramel sauce
- 45g honey
- 25g granulated sugar
- 25g light brown muscovado sugar
- 2 tbsp water
- 85ml double cream
- 25g unsalted butter
- 1 scant tsp sea salt
- Add figs and water to a medium saucepan. Place on a medium heat and cook down for 10mins, stirring regularly.
- Add lemon juice and jam sugar, stir to combine, and cook down for a further 5 mins.
- Once done, use a rubber spatula to scrape into a small jar then place in the fridge to cool.
- Grease and line 3 x 7inch baking tins and preheat the oven to gas mark 4.
- Cream together the butter, honey and muscovado sugar.
- One by one, add the eggs, whisking well in between each addition.
- In a medium bowl, combine the remaining dry ingredients (flour, cinnamon, nutmeg, ginger and baking soda) and whisk to combine.
- Add a third of the dry ingredient to the mixture, whisk well to combine before adding half of the buttermilk.
- Repeat until you’ve incorporated all the ingredients.
- Split the batter into the three tins and bake for 18-20mins or until a cake tester comes out clean.
- Add all the ingredients to a large bowl and whisk until soft whipped.
- Be careful not to over whip!
Salted honey caramel sauce
- Add honey, water and sugars to a medium, heavy-bottomed saucepan. Heat on a medium heat until sugars completely dissolve and the mixture comes to a boil.
- Take off the heat and add the cream, butter and salt. Watch out for splashes and whisk to combine.
- Pour the mixture into a medium jar and pop in the fridge to cool down completely.
- Smear a spoonful of frosting onto the cake board before placing your first layer of cake down on it (this will stop it slipping).
- Top this first layer with half of the fig jam, spreading evenly before topping with a layer of frosting.
- Repeat with the remaining layers.
- Cover the cake with frosting using an offset spatula and cake scraper to tidy as you go.
- Pour over the honey caramel sauce over the top of the cake and gently push over the edges at even intervals to achieve the ‘drip effect.’
- Top with fresh fig and honeycomb as desired.