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Honey Fig Fault Line Cake | Bake to the roots

Honey Fig Fault Line Cake

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  • Author: Bake to the roots
  • Prep Time: 1h
  • Cook Time: 20m
  • Total Time: 2h 30m
  • Yield: 1
  • Category: Cakes
  • Cuisine: American


Looking for something special? Try this latest baking trend: Fault Line Cakes! Stunning look but fairly easy to make – this one here is a Honey Fig Fault Line Cake!


For the fig jam:
4 large figs, chopped
1/4 cup (50g) muscovado sugar
4 tbsp. water
1 tbsp. lemon juice
For the cake layers:
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) muscovado sugar
3.5 oz. (100ml) honey
3 medium eggs
2 cups (260g) all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 cup (120ml) buttermilk
For the buttercream:
1 cup (230g) butter, at room temperature
6 tbsp. honey
3 1/2-4 cups (450-520g) confectioners’ sugar
1-3 tbsp. heavy cream
For the decoration:
5-6 small fresh figs
edible gold color
some sprinkles (optional)


1. Chop the figs into small pieces (remove the hard stems) and add together with the sugar, water, and lemon to a small pot and bring to a boil. Let simmer over low heat for about 10-15 minutes until the figs are soft and the liquid has evaporated. Remove from the heat and let cool down completely. This can be done a day in advance. Keep the jam in the fridge until needed.
2. Preheat the oven to 350°F (180°C). Line three 6 inches (15cm) springform tins with baking parchment and grease lightly. Set aside.
3. Add the butter, sugar, and honey to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. In a second bowl mix flour with baking soda, cinnamon, ginger, and nutmeg. Add in three batches alternating with the buttermilk to the large bowl and mix until just combined. Divide the batter between the three tins and bake for 18-20 minutes or until a skewer inserted into the center comes out clean. Take out of the oven and let cool down on a wire rack. When cooled remove from the tins.
4. For the buttercream add the butter to a large bowl and mix on high speed until light and creamy. Add the honey and mix for 2-3 minutes until light and fluffy. Gradually add the confectioners’ sugar and mix for about 4-5 minutes on high speed until nice and creamy. Mix in some heavy cream if the buttercream seems too thick and difficult to spread.
5. To assemble the cake place the first cake layer on a serving plate. Spread some of the fig jam on top of that layer – try not to come to close to the edge of the cake. Place the second cake layer on top and repeat spreading fig jam on top, then finish with the last cake layer. Coat the cake with a thin layer of buttercream (crumb coat) and place in the fridge for about 20 minutes. As soon as the buttercream is firm, add another layer of buttercream on top of the crumb coat. Cut the figs for the decoration into thin slices and place them close to each other in a band around the center of the cake – this is where the “insides of the cake” will peek through at the end. Make sure they stick well to the buttercream and cool the cake for another 15-20 minutes. To finish the cake add more buttercream around the base of the cake and on the upper part and top of the cake – leave the middle with the figs untouched and cover them only slightly on the top and bottom to get that rough band (fault line) where the figs peek through. Smooth out the sides and the top. Brush the edges of the buttercream with some edible gold color and decorate the cake with the remaining buttercream, some figs, and sprinkles (optional). Cool until you serve the cake.


Enjoy baking!