Almond Honey Cake with Roasted Figs and Mascarpone Frosting
Fresh figs are only in season for a short time, so celebrate them with this delicious almond honey cake with roasted figs and mascarpone frosting.
Yield: 1 8-inch cake
For the cake
  • 12 tbsp unsalted butter, softened
  • ¼ cup dark brown sugar
  • ½ cup honey, divided
  • 1½ tsp vanilla
  • 3 large eggs
  • 2 cups all purpose flour
  • 1 cup almond flour
  • 1¼ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup + 2 tbsp International Delight Caramel Macchiato Coffee Creamer
For the roasted figs
  • 8-10 figs, halved
  • 2 tbsp honey
  • pinch of coarse sea salt
For the mascarpone frosting
  • ½ cup heavy cream
  • 8 oz mascarpone
  • 2 tbsp powdered sugar
  1. For the cake, heat oven to 350F. Grease an 8-inch round cake pan and line with parchment paper, then grease again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, ¼ cup of honey, and vanilla until light and fluffy, about 5 minutes on medium speed. Add the eggs, one at a time, mixing well after each addition.
  3. Add the flour, almond flour, baking soda, and salt to the mixer bowl and mix until just combined. Add in the coffee creamer and beat until just combined. Pour the batter into the prepared pan and bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  4. Use a chopstick or skewer to poke holes all over the cake while it's still warm. Pour the remaining ¼ cup of honey over the cake. Allow to cool in the pan.
  5. For the roasted figs, heat oven to 400F. Spread the figs, cut side up, on a parchment-lined baking sheet. Drizzle with the honey and sprinkle with sea salt. Roast for 20 minutes.
  6. For the mascarpone frosting, beat together the heavy cream, mascarpone, and powdered sugar until stiff peaks form.
  7. To assemble, turn the cake onto a serving plate. Spread the mascarpone frosting over the cake. Top with the roasted figs. Chill until ready to serve.
Adapted from Half-Baked Harvest
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at