Spelt Honey Roasted Fig Cake Recipe

Name: Spelt Honey Roasted Fig Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 6 medium fresh figs; 2 tbsp runny honey; 10 g unsalted butter; 200 g whole spelt flour; 1.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp ground cardamom; 0.25 tsp fine sea salt; 100 g unsalted butter; 120 g runny honey; 60 g light brown sugar; 2 large eggs; 120 g full-fat Greek yogurt; 1 tsp vanilla extract; 2 tbsp runny honey; 1 tsp warm water

Nutty spelt batter with caramelised honey figs throughout

Spelt honey roasted fig cake on a white cake stand with caramelised fig halves and honey glaze on top

Figs and honey are a natural pair. Roasting the figs first concentrates their sweetness and keeps them from sinking into a watery mess during baking.

Spelt flour works better here than plain wheat flour. It has a mild, earthy depth that balances the fruit without competing with it, and the crumb stays soft rather than dense.

The batter comes together in one bowl. You don’t need a stand mixer or any special technique. Fold, pour, arrange the figs, bake.

This cake works for an afternoon tea spread, a simple dessert, or a breakfast slice with coffee. The honey glaze brushed on at the end keeps the top glossy and adds a quiet floral note.

Why You’ll Love This Recipe

One-bowl batter with no stand mixer needed
Spelt flour adds nutty depth without heaviness
Honey-roasted figs stay jammy, not soggy
Cake stays moist and sliceable for two days

Pressing honey-roasted fig halves into spelt cake batter in a lined round cake tin before baking

Ingredient Notes

Whole spelt flour: Gives the cake its characteristic nutty flavour and tender crumb. White spelt flour works too and produces a lighter texture, though you lose some of the earthiness.
Fresh figs: Use ripe but firm figs so they hold their shape during roasting. If fresh figs aren’t available, dried figs rehydrated in warm water for 20 minutes can substitute, though the texture will differ.
Runny honey: A mild-flavoured honey like acacia keeps the flavour clean. Buckwheat honey works if you want a more robust, almost molasses-like note.
Unsalted butter: Melted butter makes this a one-bowl recipe. Melted coconut oil substitutes well for a dairy-free version and adds a faint coconut undertone.
Ground cardamom: A small amount adds warmth without overpowering the figs. Ground cinnamon or mixed spice works as a straightforward swap.
Greek yogurt: Adds moisture and a slight tang that keeps the crumb from tasting flat. Full-fat coconut yogurt is a good dairy-free alternative.

Slice of spelt fig cake on a white plate with creme fraiche and a honey dipper alongside

Print Recipe

Make ahead

Spelt Honey Roasted Fig Cake

Difficulty: Easy Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Cooking Temp: 180 C Servings: 8 Estimated Cost: £ 2.80 Calories: 310

Best Season: Fall, Summer

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) C contains-eggs D dairy-free adaptable V Vegetarian

Description

Whole spelt flour gives this cake a slight nuttiness that pairs well with the jammy, honey-roasted figs pressed into the top. The crumb stays moist for two days without any extra effort.

Instructions

Roast the figs

Heat the oven to 200 C / 390 F. Line a small baking tray with parchment paper.
Place the fig halves cut-side up on the tray. Drizzle with 2 tbsp honey and dot the butter pieces over them.
Roast for 15 minutes until the figs are soft and caramelised at the edges. Set aside to cool slightly. Reduce the oven to 180 C / 355 F.

Prepare the tin and dry ingredients

Grease a 20 cm / 8-inch round cake tin and line the base with parchment paper.
In a large bowl, whisk together the spelt flour, baking powder, bicarbonate of soda, cardamom, and salt until evenly combined.

Make the batter

In a separate bowl or jug, whisk the cooled melted butter, honey, and brown sugar until the sugar begins to dissolve.
Add the eggs one at a time, whisking after each addition until the mixture looks smooth and slightly pale.
Whisk in the Greek yogurt and vanilla extract until fully incorporated.
Pour the wet ingredients into the dry ingredients and fold with a silicone spatula until no dry flour remains. Stop as soon as the batter looks uniform. Do not overmix.

Assemble and bake

Pour the batter into the prepared tin and smooth the top with the spatula.
Press the roasted fig halves cut-side up into the batter in a single layer, spacing them evenly.
Bake at 180 C / 355 F for 35 to 40 minutes, until a skewer inserted into the batter between two figs comes out clean and the cake edges have pulled slightly from the tin.
Remove from the oven and leave the cake in the tin for 10 minutes before turning out onto a wire rack.

Glaze and finish

Stir together 2 tbsp honey and 1 tsp warm water in a small bowl until thinned slightly.
While the cake is still warm, use a pastry brush to coat the top and figs with the honey glaze. Allow the cake to cool fully before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 75mg25%
Sodium 180mg8%
Potassium 210mg6%
Total Carbohydrate 44g15%
Dietary Fiber 3g12%
Sugars 26g
Protein 6g12%

Vitamin A 380 IU
Vitamin C 1 mg
Calcium 70 mg
Iron 2 mg
Vitamin D 18 IU
Vitamin E 1 mg
Vitamin K 4 mcg
Thiamin 0.15 mg
Riboflavin 0.15 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 130 mg
Magnesium 28 mg
Zinc 1.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Don't skip roasting the figs first. Raw figs release too much moisture into the batter.
Use a 20 cm / 8-inch round tin for the depth and bake time listed here.
Spelt flour absorbs liquid faster than wheat flour. Don't let the batter sit before baking.
Room-temperature eggs and yogurt help the batter mix evenly without streaks.
The honey glaze sets firm as it cools. Brush a second coat for a stickier, more pronounced finish.

Keywords: spelt honey roasted fig cake, spelt fig cake, honey fig cake, spelt flour cake recipe, roasted fig cake

Equipment

20 cm / 8-inch round cake tin
large mixing bowl
small baking tray (for roasting figs)
pastry brush
wooden spoon or silicone spatula
skewer or toothpick (for testing doneness)

Tips

Roast the figs cut-side up on a lined tray so the honey caramelises onto the flesh, not the pan.
Let the melted butter cool for 5 minutes before adding eggs, or you'll scramble them.
Press the roasted figs gently into the batter rather than placing them on top, so they bake partially into the crumb.
Check the cake at 35 minutes by inserting a skewer into the batter between figs, not through a fig, for an accurate reading.
Brush the honey glaze while the cake is still warm so it absorbs slightly rather than sitting as a sticky surface layer.

Variations

Add 1 tsp orange zest to the batter for a citrus note that lifts the fig flavour.
Scatter 30 g chopped walnuts over the batter before placing figs for added crunch.
Replace honey with maple syrup throughout for a less floral, deeper sweetness.

Storage and Reheating

Store the cooled cake covered at room temperature for up to 2 days. The crumb stays moist and the figs hold their shape without turning mushy.

From day 3 onward, refrigerate in an airtight container for up to 4 days. A 10-second microwave warm or a few minutes in a low oven at 150 C / 300 F brings the texture back.

The cake freezes well. Wrap individual slices in cling film and freeze for up to 2 months. Thaw at room temperature for about an hour before serving.

Serving Suggestions

Serve warm slices with a spoonful of creme fraiche or thick Greek yogurt alongside. The slight acidity cuts through the sweetness of the honey glaze.

For a dessert setting, a small drizzle of extra honey and a few fresh thyme leaves on the plate keep the presentation clean and unfussy.

At afternoon tea, the cake pairs well with a pot of Earl Grey or a lightly brewed chamomile. The floral notes in both teas sit comfortably next to the cardamom in the batter.

File under honey fig cake roasted fig cake spelt fig cake spelt flour cake recipe spelt honey roasted fig cake

Frequently Asked Questions

Expand All:

Why did my spelt honey fig cake turn out dense instead of light?

Spelt gluten is more fragile than wheat gluten, so overmixing is the usual cause. Fold the batter until the flour just disappears, then stop. A dense result can also happen if the yogurt or butter was cold when added.

Can I use dried figs instead of fresh figs in this cake?

Yes, but soak them in warm water for 20 minutes first to rehydrate. They won't caramelise the same way, so the top will look different, but the flavour stays good.

How do I know when the honey roasted fig cake is fully baked?

Insert a skewer into the batter between two figs at the 35-minute mark. It should come out clean with no wet batter clinging to it. The edges will also have pulled slightly away from the tin.

Can I bake this spelt fig cake the day before serving?

Yes, it actually slices more cleanly the next day once fully cooled. Brush the honey glaze on the day you plan to serve it so the top stays glossy.

Is this spelt honey fig cake suitable for a dairy-free diet?

It adapts easily. Swap the butter for melted coconut oil and use full-fat coconut yogurt in equal amounts. The texture stays close to the original.

What is the difference between whole spelt flour and white spelt flour in this cake?

Whole spelt flour includes the bran and germ, giving a denser crumb and a more pronounced nutty flavour. White spelt flour is lighter and produces a more delicate texture, closer to a standard Victoria sponge.

Spelt Honey Roasted Fig Cake

Why You’ll Love This Recipe

Ingredient Notes

Spelt Honey Roasted Fig Cake

Description

Ingredients

For the roasted figs

For the cake batter

For the honey glaze