Almond Honey Cake with Whipped Yogurt, Figs and Honey

Almond Honey Cake with Whipped Yogurt, Figs and Honey
3/4 lb butter
1/2 cup granulated sugar
1/2 cup brown sugar
6 each eggs
1 cup all purpose flour
1 tbsp baking powder
1 cup almond meal
1/2 tsp salt
1/2 cup milk
2 tsp sugar
1 cup heavy whipping cream
1 cup Greek yogurt
1 splash vanilla
1 cup honey
2 sticks cinnamon
2 whole cloves
Juice and zest of 2 oranges
Juice and zest of 2 lemons
1/2 cup sugar
1/2 cup water
1/2 cup dried Black Mission/Calimyrna figs or 10 fresh figs
toasted sliced almonds and almond oil
  • electric mixer
  • Rubber spatulas
  • tongs
  • ramekins
For the Cake
Make brown butter by melting the butter over low heat until golden brown. Remove from heat and chill to room temperature. Brush the inside of 12 ramekins with some of the melted brown butter and set aside.
When solid and chilled to room temperature, cream the butter with the granulated and brown sugars in an electric mixer until light and fluffy. Add the eggs one by one, cleaning the sides of the bowl after ever few eggs.
Combine the dry ingredients together and add to the creamed mixture alternating with the milk. Pour the batter into the prepared ramekins and bake at 350°F for 25-30 minutes until a toothpick inserted into the middle comes out dry. Remove from oven and let sit for 5 minutes. Remove from ramekins and soak in honey syrup, while syrup and cakes are still warm, for 30 seconds.
For the Yogurt
Using the whisk attachment on a mixer or hand mixer, whisk the heavy cream and 1 teaspoon of sugar together until it forms medium peaks. Transfer the whipped cream to a medium bowl and set aside.
In a separate bowl, add Greek yogurt, sugar and a splash of vanilla. Whip on medium for about 2 minutes.
Gently fold whipped cream into the whipped yogurt until combined. This should be lightly sweet, not overly sweet since the acid of the yogurt will balance out the sweetness of the figs in honey syrup.
For the Honey Syrup
Combine the sugar and water in saucepan and bring to a boil. Add the spices and the citrus zest and juices and simmer over low heat for 10 minutes. Remove from heat and add the honey.
For the Roasted Figs in Syrup
Cut the figs in half or quarters, depending on the size and roast in a 325°F oven until dry but not hard. If the figs are dried, no need to roast them. Toss figs with some of the honey syrup.
To Serve
Serve the warm cakes with whipped yogurt, oven roasted figs with syrup, berries and almond slices or just simply cake with whipped yogurt!