Caramel and pecan cake with cream cheese frosting topped with fresh figs, pecans and a sweet balsamic glaze.
I love figs, and you wouldn’t believe my excitement when I popped into the supermarket and saw that figs are back in the shops. This cake is beautifully sophisticated, not too sweet and topped with beautiful fresh ripe figs and a tart yet sweet balsamic glaze that is a really interesting combination.
Ingredients – for the cake
- 190g plain flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 200g dark brown sugar
- 100g caster sugar
- 120g butter, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 120ml whole milk
Ingredients – for the frosting
- 200g butter, room temperature
- 200g icing sugar
- 500g full fat cream cheese (this has to be full fat!)
Ingredients – for the decoration
- 200ml balsamic vinegar
- 1 tbsp honey
- pinch of salt
- 3 ripe figs
- 50g pecans
Method – for the cake
- Pre-heat oven to 180°C. Line an 8″ loaf pan and spray with non stick cooking spray.
- In a bowl cream together the sugar, butter and vanilla until pale and creamy.
- Beat in the eggs one at a time, beating well in between to fully combine.
- Sieve the flour into the mixture, adding the salt and baking powder and fold the mixture to combine.
- Add the milk, and beat, either with a wooden spoon or an electric whisk until everything is combined.
- Bake for 45min or until a skewer comes out of the cake clean with inserted into the middle.
- Remove from the tin and leave to cool on a wire rack.
Method – for the frosting
- Using an electric whisk, in a bowl beat the butter and sugar together until pale and creamy,
- Add the cream cheese, it HAS to be full fat. Beat in the cream cheese with a wooden spoon.
- When the cake has fully cooled, slice in horizontally into three long slices. Add an even layer on the frosting to the bottom and middle sections before re-assembling the cake.
- Spread the icing in an even layer over the entire cake. If the cake is a little crumbly, add a thin crumb coat of icing first and put into the fridge until cold. You can then spread the remainder on the icing over the crumb coat.
Method – for the decoration
- To make the balsamic glaze, place all ingredients into a pan over a high heat, bring to the boil then turn the heat down to medium and simmer for 15min or until the vinegar has taken on a thick, syrupy consistency.
- Leave to cool for 10 minutes while you decorate the cake.
- Cut the figs into 8 and play them across the top of the cake.
- Lightly crush the pecans by placing them into a zip lock bag and hitting with a rolling pan.
- Sprinkle the pecans on top of the figs
- Drizzle the balsamic glaze over the cake and serve
So there you have it. A sophisticated cake for all occasions! If you give it a go let me know how it goes by tagging @whatseatingmanchester in your social media post!