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Spelt Honey Roasted Fig Cake

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
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 8
Estimated Cost: 2.80
Calories: 310
Best Season: Fall, Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), contains-eggs, dairy-free adaptable, 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.

Ingredients
    For the roasted figs
  • 6 medium fresh figs (halved lengthways)
  • 2 tbsp runny honey
  • 10 g unsalted butter (cut into small pieces)
    • For the cake batter
  • 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 (melted and cooled slightly)
  • 120 g runny honey (approx. 4 tbsp)
  • 60 g light brown sugar
  • 2 large eggs (room temperature)
  • 120 g full-fat Greek yogurt (room temperature)
  • 1 tsp vanilla extract
    • For the honey glaze
  • 2 tbsp runny honey
  • 1 tsp warm water
Instructions
    Roast the figs
  1. 1
    Heat the oven to 200 C / 390 F. Line a small baking tray with parchment paper.
  2. 2
    Place the fig halves cut-side up on the tray. Drizzle with 2 tbsp honey and dot the butter pieces over them.
  3. 3
    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.
    4. Prepare the tin and dry ingredients
  4. 4
    Grease a 20 cm / 8-inch round cake tin and line the base with parchment paper.
  5. 5
    In a large bowl, whisk together the spelt flour, baking powder, bicarbonate of soda, cardamom, and salt until evenly combined.
    6. Make the batter
  6. 6
    In a separate bowl or jug, whisk the cooled melted butter, honey, and brown sugar until the sugar begins to dissolve.
  7. 7
    Add the eggs one at a time, whisking after each addition until the mixture looks smooth and slightly pale.
  8. 8
    Whisk in the Greek yogurt and vanilla extract until fully incorporated.
  9. 9
    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.
    10. Assemble and bake
  10. 10
    Pour the batter into the prepared tin and smooth the top with the spatula.
  11. 11
    Press the roasted fig halves cut-side up into the batter in a single layer, spacing them evenly.
  12. 12
    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.
  13. 13
    Remove from the oven and leave the cake in the tin for 10 minutes before turning out onto a wire rack.
    14. Glaze and finish
  14. 14
    Stir together 2 tbsp honey and 1 tsp warm water in a small bowl until thinned slightly.
  15. 15
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-honey-roasted-fig-cake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!