Description
Tender almond layer cake with honey, thick fig compote, and lightly sweetened mascarpone cream.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 3/4 cup (72 g) fine almond flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (85 g) mild honey
- 3 large eggs (150 g without shells)
- 1 tsp (5 ml) vanilla extract
- 3/4 cup (180 ml) whole milk
- 1 lb (454 g) fresh figs, quartered
- 1/3 cup (67 g) granulated sugar, for compote
- 1 tbsp (15 ml) lemon juice
- 12 oz (340 g) mascarpone, cold
- 1 1/2 cups (360 ml) heavy cream, cold
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract, for cream
- 2 tbsp (42 g) honey, for finishing
Instructions
- Cook the figs, 1/3 cup (67 g) sugar, and lemon juice for 10–14 minutes, stirring, until thick and jammy. Cool completely.
- Heat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round pans.
- Whisk the all-purpose flour, almond flour, baking powder, and salt.
- Beat the butter, 1 cup (200 g) sugar, and 1/4 cup (85 g) honey until pale. Add the eggs one at a time, then vanilla.
- Add the dry ingredients in three additions, alternating with the milk. Divide between the pans.
- Bake for 24–29 minutes, until the centers spring back. Cool completely.
- Whip the cold mascarpone, heavy cream, powdered sugar, and remaining vanilla to smooth medium-firm peaks.
- Pipe a cream dam around the first layer and fill with cold fig compote. Add the second layer and cover with a thin mascarpone coat.
- Chill for 30 minutes, then finish with fresh fig wedges and a restrained drizzle of 2 tbsp (42 g) honey.
Notes
The fig compote must be thick and completely cold before assembly to keep the layers stable.