Spiced Honey Cake with Caramelized Figs

I was in Fresh Market the other day and saw they had fresh figs.  I’m not sure where they were from and honestly I didn’t care.  It was the last hurrah of summer and I was going to make something with them.

I brought my delicious little turkey figs home and immediately started looking through my hoard of recipes. (yes, I am a recipe hoarder). I had so many, but I wanted something different from the jam that I had made previously and I finally settled on this Spiced Honey Cake.  It was from CHOW.com and posted by Kate Ramos, although I’m unsure if she was the actual creator of this cake.  Whatever the case may be, this was an incredible looking cake and I was anxious to see if it was going to taste as good as I thought it might.

It did.

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I want to let you know that the honey liqueur that it requires is not the turkey honey whiskey stuff my husband likes to bring out at the boy’s card games.  There is a real honey liqueur and I would recommend Celtic Honey, a product from Ireland, or Bärenjäger.  Either one will work well.

This was a very nice, moist cake and the fig mixture on the top really enhanced the flavor of the cake.  If you love figs, you need to make this.  Well, even if you don’t like figs…you should still make this.  It’s that good.

I am already looking forward to next year’s crop of figs.  Yum.

Spiced Honey Cake with Carmelized Figs

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

FOR THE CAKE

  • Butter, for coating the pan
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 1/2 cup strongly brewed coffee
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature

FOR THE TOPPING

  • 2 Tablespoons unsalted butter (1/4 stick)
  • 2 pints figs, halved (you can use mission or brown turkey)
  • 1/2 cup honey liqueur
  • 1 Tablespoon honey

Instructions

  1. Heat the oven to 325 degrees F and arrange a rack in the middle. Coat a 10-inch spring form pan with butter. Set aside.

  2. Whisk together flour, baking powder, cinnamon, salt and ground cloves in a large bowl to break up any lumps and aerate. Set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir until combined.

  3. Pour batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer to a rack and let cake cool in the pan for 10 minutes. Run a knife around the inside perimeter of the pan and remove the springform ring.

FOR THE TOPPING

  1. While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.

  2. Add the liqueur and honey, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.

Chocolate Temptation Cake

There are some days when everything just goes so right.  This was one of those days.  I had my first piece printed in the local newspaper and although it doesn’t seem like much, it meant a lot to me.

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It all came about when an acquaintance,  Lorraine Eaton, wrote a cookbook titled “Tidewater Table.”  She happens to work for the local paper.  They came up with the idea that if anyone made a recipe from her cookbook and wrote about it they would publish the piece in the paper.  Well, I certainly wasn’t going to turn down a chance at notoriety for a day, so of course I had to get the book out and figure out something to make!

There were many good ideas, but I made my decision when I saw the picture of the “Chocolate Temptation Cake.”  Who doesn’t love chocolate?  I for one could live on chocolate but what made this even better was the fact it had hazelnuts and raspberries in the cake.  This recipe was from Williamsburg’s Marcel Desaulniers, the author of several chocolate-centric cookbooks, including “Death by Chocolate.”   I had to try to make this, despite the fact it was a bit of a challenge.

It really wasn’t that hard to make, just time-consuming.  The hardest part for me was skinning the hazelnuts, if you can believe that.  Those skins just didn’t want to come off!  The taste however, was well worth the time into it and would be a great ending to any dinner party you had.

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Try this recipe, try the cake and buy the book.  It will be a great addition to your collection!

Chocolate Temptation Cake

Course Dessert
Prep Time 6 hours 40 minutes
Cook Time 30 minutes
Total Time 7 hours 10 minutes

Ingredients

FOR THE CAKE

  • 1/2 pound unsalted butter (2 tablespoons melted)
  • 6-1/2 ounces semisweet chocolate, broken into 1/2 ounce pieces
  • 2/3 cups egg yolks
  • 1 cup granulated sugar
  • 2/3 cup egg whites

FOR THE GANACHE

  • 1/2 cup hazelnuts
  • 1 1/2 cups heavy cream
  • 4 Tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 10 1/2 ounces semisweet chocolate, broken into 1/2 ounce pieces

FOR THE FILLING AND SAUCE

  • 1 1/2 pints red raspberries
  • 1/2 cup granulated sugar
  • (I would double this)

FOR THE CURLS

  • 1 ounce solid piece semisweet chocolate

Instructions

  1. Lightly coat the insides of two 9-by-1 1/2 inch round cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

  2. Heat oven to 325 degrees F.

  3. Heat 1 inch of water in bottom of double boiler over medium heat. Place the remaining butter and 6 1/2 ounces of semisweet chocolate in top half of double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth and hold at room temperature.

  4. Place 2/3 cup egg yolks and 1 cup sugar in a bowl of an electric mixer fitted with paddle. Beat on high until lemon colored and slightly thickened, about 4 minutes. Scrape down sides of bowl and beat for additional 2 minutes.

  5. While egg yolks are beating, whisk 2/3 cup egg whites ina large stainless-steel bowl until soft peaks form, about 3 minutes.

  6. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites, and stir to incorporate, then gently fold in remaining egg whites.

  7. Divide between the prepared pans, spreading evenly and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove the cakes from the oven and allow to cool in pans for 15 minutes. During baking the surface of the cake will form a crust; this crust will normally collapse when the cake is removed from the oven. Adjust the oven temperature to 450 degrees. Invert cakes onto cake plates. Remove parchment paper and refrigerate the cakes for 1 hour.

  8. While cakes are cooling, prepare the ganache. First toast the hazelnuts on a baking sheet for 5 minutes in the 450-degree oven. Remove from the oven, and immediately cover with a damp towel. Invert another baking sheet over the top to steam the skins off. After 5 minutes, remove the skins from the nuts. Allow the nuts to cool to room temperature. In a food processor fitted with metal blade, chop nuts into 1/8-inch pieces.

  9. Heat 1 1/2 cups heavy cream, 4 tablespoons butter and 1/4 cup sugar in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil. Place 10 1/2 ounces semisweet chocolate pieces ina stainless-steel bowl. Pour the boiling cream over the chocolate, and allow to stand for 3 to 4 minutes. Stir until smooth.

  10. Remove 1/2 cup chocolate ganache, and combine with chopped hazelnuts. Hold this mixture at room temperature to use for the filling. Remove another 1/2 cup chocolate ganache and reserve under refrigeration for 1 hour (this 1/2 cup will be used to decorate the Temptation) Hold the remaining chocolate ganache at room temperature until needed.

  11. Puree the raspberries and 1/2 cup sugar in a food processor fitted with a steel blade for 12 to 15 seconds. Transfer to a stainless-steel bowl. Cover and refrigerate until needed.

  12. Assemble and decorate the cake. Remove the cakes from the refrigerator. Using a cake spatula, spread 1/4 cup raspberry puree over the one cake. Spread the puree evenly to the edges. Spread the ganache and hazelnut mixture over the raspberry puree. Spread the ganache evenly to the edges. Invert the other cake layer on top of the ganache covered cake. Press the cakes together. Using a very sharp serrated knife, trim the top and sides of the cake so they are even. At this point, the cake must be refrigerated for 30 minutes.

  13. Remove the well chilled cake from the refrigerator. Pour the room temperature chocolate ganache over the cake, spreading the with a spatula to create and even coating of ganache on the top and sides of the cake. Refrigerate the cake for 20 to 25 minutes to set the ganache.

  14. Transfer the 1/2 cup well chilled ganache to a pastry bag fitted with a No. 2 star tip. Remove the cake from the refrigerator. Pipe eight to 12 stars on the top of the cake.

  15. Using a vegetable peeler, shave chocolate curls from the 1 ounce piece of chocolate directly onto the center of the cake. Refrigerate the cake for 1 hour before slicing.

  16. Temper the cake slices at room temperature for 1 1/2 to 2 hours before serving. Portion 1/4 cup raspberry puree onto each plate. Place a slice of cake in the center of each plate and serve.

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