Mar 12, 2011

Iced honey mascarpone and almond cake with fig salad

This is my new favourite - awesome almond cake with figs - absolute divine.  To be honest I'm not a big fun of mascarpone and also I don't like honey, but in this cake I love them. Try it with a glass of a sherbety, grapey Moscato.
You’ll need to start this recipe at least a day ahead. Recipe adapted from Gourmet Traveller Magazine.

12       figs, quartered
125 gm       raspberries (optional)
1 tbsp       amaretto
To serve:       honey

Almond dacquoise
200 gm       unblanched almonds
6       eggwhites
110 gm (½ cup)       caster sugar
60 gm       icing sugar, plus extra for sprinkling
50 gm       plain flour

Honey mascarpone
3       egg yolks
110 gm       honey (I used 50 gm honey and 60 gm brown sugar)
750 gm       mascarpone (I used 400 gm mascarpone and 500 ml whipped cream)
60 ml (¼ cup)       amaretto

1     For dacquoise, preheat oven to 150C. Process almonds in a food processor until finely ground. Whisk eggwhites in an electric mixer until soft peaks form, add caster sugar and whisk until thick and glossy. Fold in icing sugar, then almonds and flour and spoon into a piping bag. Trace three 18cm circles onto baking paper-lined oven trays. Pipe dacquoise within template into circles, bake for 15 minutes or until just golden, cool on trays for 5 minutes, then turn onto baking paper sprinkled with icing sugar and cool completely.

2     For mascarpone, combine egg yolks and honey in a heat-proof bowl and whisk over simmering water for 7-8 minutes or until pale and thick. Transfer to an electric mixer and whisk until cold. In a bowl, gently mix amaretto and mascarpone, then fold in egg yolk mixture.

3     To assemble, place a dacquoise circle, trimming edges to fit, into a baking paper-lined 20cm springform pan, spread with one third of mascarpone all the way to the edges and down the sides, then top with another circle. Repeat with remaining mascarpone and dacquoise, finishing with a layer of mascarpone and freeze overnight.

4     Fifteen minutes before serving, remove cake from freezer and place in refrigerator. Combine figs and raspberries in a bowl, drizzle with amaretto and stand for 10 minutes. To serve, remove cake from pan, arrange fig salad on top and drizzle with honey.


  1. This seems wonderful...You are not a big fun of mascarpone but I can eat it with a spoon in front of tv like you do with ice cream, I'm so in love with it...
    Wonderful pics...

  2. oh my god. this is beautiful beyond words

  3. omgg this looks SO amazing and decadent! My mommy lovesss figs, so this might be a winner for Mother's Day- yes I know it's far away, but there's no harm in planning ahead!

  4. That is a beautiful cake! And the figs are such a pretty color. You never hear of anything being fig pink or fig purple, but it's a lovely color! Those flavors as well are very tempting. Could certainly see this as my birthday cake next month...



  5. Gorgeous cake! I wish mine had looked as good as yours.
    beautiful blog :)

  6. This is absolutely beautiful! I don't know if I've ever seen a prettier cake. I bet it tastes great too :)

  7. I've been playing around looking for a good honey and fig combination cake - this looks like a great idea. Particularly interesting that you can use honey instead of sugar to beat up and cook the yolks before adding the marscarpone. Very inspiring, thanks!

  8. this is so beautiful and sounds so yummy! i want to make it but i don't know where i can get my hands on some fresh figs. is it ok to use dried? thanks for your help and keep posting these amazing recipes! :)

  9. Wow. Absolutely stunning to say the least. I love the almond/honey/fig flavor pairing. Sounds delightful! Now I need an excuse to throw a party and bake that cake!

  10. This really looks and sounds delicious... just a question, since we're readin from Italy and we want to be sure not to make disasters... what do you mean exactly for "gm"? Is that for "grams" or something else? Thank you!


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