In celebration of a 50 mile bike ride and a puppy adoption…

It’s been a long time since I posted to my blog. No excuses, I was just being lazy and convincing myself that work, new home and the two dogs are keeping me busy.

Today is a special day, Amit completed his first 50 mile bike ride in Little Rock, Arkansas and my brother adopted a second dog… So today is better than any other day to restart blogging. And I wanted to make something special to celebrate Amit completing his 50 miler.

I had some figs at home, which we had to finish soon since they were getting a little too ripe. So while searching for recipes with figs and given that Amit has a sweet tooth, I chanced upon this recipe at It looked really interesting and yummy so I decided to try it with just a couple of modifications since I did not have orange zest, I used lemon zest and orange extract instead of orange zest.

So without any further ado, let’s dive into the rosemary, honey and fig cake recipe. It’s easy to make and takes about 20 mins of prep time and 40 – 60 mins of baking time.


For the Cake
Baking spray
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (about 5 1/4 ounces) granulated sugar
2 tablespoons fresh rosemary
2 tablespoons grated zest from 1 lemon
1 tsp orange extract
6 tablespoons (3 ounces) unsalted butter, at room temperature
1/4 cup extra-virgin olive oil
2 large eggs, at room temperature
1/4 cup honey
1 cup milk, at room temperature
1 teaspoon pure vanilla extract

For the Figs
2 tablespoons (1 ounce) unsalted butter
12 figs, stems trimmed and quartered lengthwise
Kosher salt and freshly ground black pepper
1/2 cup honey

For the Cake:
Adjust oven rack to middle position and preheat oven to 350°F. Coat 9-inch round pan with cooking spray. In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. Chop the rosemary and mix it well with the lemon zest and sugar using a fork ensuring that the three ingredients are completely mixed.

In large bowl, beat butter, oil, orange extract and rosemary-lemon sugar on medium speed until light, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add honey and beat just until incorporated.

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.

Scrape batter into prepared pan. Bake until cake tester inserted in cake comes out clean, 40 to 45 minutes, rotating cake halfway through baking. Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes.

Release springform and invert cake onto cooling rack; remove bottom of springform. Invert cake once again and cool completely, about 1 hour.

For the Figs and Assembly: Melt butter in large skillet over medium heat and cook until beginning to brown, 3 to 5 minutes. Add figs and season with salt and pepper. Cook until figs soften, about 3 minutes. Stir in honey and remove from heat.


With a serrated knife, slice about 1/8 inch off top of cake. Spoon figs and any released juices on top of cake. I also added about 3 tbsp of orange juice to the cake to make it nice and moist and to add just a hint of tanginess to the cake.

Thanks for reading… Hope you enjoy baking and eating this cake as much as we did!



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