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Spiced Honey and Fig Tea Cakes
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Recipe Filed Under
Fruit, Yogurt, Dessert

Provided By:
Gail Simmons

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    • The cakes will keep in an airtight container at room temperature for up to 3 days. Top will yogurt just before serving. The yogurt topping will keep in an airtight container, chilled, for up to 3 days. Stir well before using.

    Ingredients

    Serves:

      • 1 1/2 sticks unsalted butter (3/4 cup), softened plus more for pan
      • 10 dried Calmyrna figs, stems discarded (about 6 ounces)
      • 1 1/2 cups unbleached all-purpose flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon kosher salt
      • 1/2 teaspoon cinnamon
      • 2/3 cup sugar
      • 3 tablespoons plus 1 teaspoon honey, divided
      • 1/2 teaspoon pure vanilla
      • 2 large eggs
      • 1 cup zero-percent fat Greek-style yogurt

    Directions

    Preheat oven to 325°F with rack in middle. Lightly grease a standard 12-cup muffin tin.

    Set aside 3 figs; thinly slice remaining figs lengthwise.

    In a bowl, whisk together flour, baking powder, salt and cinnamon.

    In the bowl of an electric mixer, beat butter, sugar and 3 tablespoons honey on medium speed until well combined, about 4 minutes. Add vanilla and eggs, one at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture in two additions, beating until just combined. Fold in sliced figs.

    Divide batter evenly among muffin cups. Bake, rotating pan once halfway through, until edges of cakes are golden and spring back to the touch (center will still be a little soft), about 28 minutes. Transfer pan to a wire rack and let cool for 10 minutes, then turn cakes out of pan and let cool completely on rack.

    While cakes are cooling, cut 12 thin slices from remaining 3 figs. In a bowl, whisk together yogurt and remaining teaspoon honey. Dollop a heaping tablespoon yogurt onto the top of each cooled cake and swirl yogurt decoratively. Top with fig slices.

    What do you think?

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    3 Comments

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    sarai70118

    Not good for most people's Rosh Hashanah tables. Most people will be eating meat, which means this dairy recipe is a big no-no for keeping kosher.

    September 28 2011 at 4:41 AM Report abuse rate up rate down Reply
    Taylor Thomas

    it looks so good i might make it for my greek project cause it looks so good

    February 08 2011 at 5:46 PM Report abuse rate up rate down Reply
    warnnyjames

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    February 07 2011 at 1:43 AM Report abuse rate up rate down Reply

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