Birthday Cake Club: Honey Fig Cake

You will remember, this Fig Cake from September!

Hi Bakers!

Happy Birthday to all you September babies, anyone that knows a September baby, or anyone that just likes delicious cake as we transition from summer to fall.

When we moved into our current home last summer, I had no idea that the fig tree in the backyard would produce so much fruit. The figs ripened faster than I was prepared for, and I had no other choice than to turn them into jars and jars of jam. Not a terrible problem to have, I know.

I’ve been waiting a whole year to harvest the next crop and thinking of all the ways I would eat an abundance of fresh figs. A beautiful fig layer cake was top of mind, so I am thrilled to finally be able to make and share this cake with you all. 

The cake layers themselves are light and slightly fruity. They are made with olive oil and buttermilk that keep them moist and tender.

I used my go-to Swiss meringue buttercream for the frosting but substituted part of the granulated sugar for honey. The honey flavor is lovely - not too strong and not too subtle. It pairs well with fig jam in the filling without being overly sweet.

The caramel drip started out as an aesthetic choice to go along with the fresh figs on top, but I do not regret the extra component. It’s so good! I tend to make my caramels a bit dark - like borderline burnt - to help round out all of the flavors. A drizzle of honey over the cut figs would be equally pleasing.

I used the same jam recipe I shared with you guys last year, but feel free to pick up a jar of pre-made preserves if you want to skip that extra step.

Baking with Olive Oil

Baking with olive oil creates some of the most beautiful and delicious tasting desserts. Using the right kind of olive oil adds depth to flavor while keeping things light and moist. It pairs perfectly with citrus desserts, savory bakes (like pumpkin bread), and even chocolate.

Adding olive oil to your recipe will change the flavor - in a good way! Choose a delicate, mild-flavored extra virgin olive oil for light and fruity desserts. Feel free to get a little bolder when pairing with chocolate for a more robust flavor.

In all cases, select a high quality olive oil and be sure to taste it first. Olive oil can go rancid, and that’s the last thing you want to be adding to your cookies and cakes.

New to baking with olive oil? Try using half olive oil and half canola oil in your favorite recipe to see if you can taste the subtle difference!

Bake Club+ : Fig Jam Bars