Fig-Honey Cornmeal Cake – a delicious recipe with Fresh Figs, Egg, Honey, u00bc, All-purpose, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F. Grease and flour a 9-inch round baking pan. Set aside.
2
Slice figs into wedges (about 6 wedges per fig). Arrange figs onto prepared baking pan. Set aside.
3
Combine egg, honey, and olive oil in a medium-sized bowl.
4
In another bowl, sift together flour, baking powder and salt. Then add in the cornmeal and mix to combine. Add dry ingredient mixture into wet ingredients. Fold together until just combined.
5
Then pour the batter over the figs in your baking pan. Gently spread the batter around. It'll just barely cover the figs.
6
Place in the oven and bake until golden brown. In my oven it took about 13 minutes. It cooks very quickly! So check it after 10-12 minutes.
7
Once it's out of the oven, allow to cool. Then turn cake over onto a plate (so that the figs are on top) and drizzle with additional honey and serve!
360
kcal
Calories
18
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 whole Fresh Figs, 1 whole Egg, 1/2 cups Honey, Plus More For Drizzling, 1/4 cups Olive Oil, and more.
Yes, Fig-Honey Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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