Today, I’m going to share with you all a delicious little cake recipe I sampled when I was home in Scotland during the summer. Baking is always so much better in my mums kitchen, she has all the good gadgets and of course the dish washer to clean every pan in the house I manage to use while playing around. This cake was an absolute treat, the sweetness of the figs and honey combined with the slightly sour taste of the topping creates an explosion of flavours in your mouth.



I absolutely love baking, but even more importantly I love baking for other people. If there is ever an opportunity to bake for a special occasion or a dinner I jump right on it. Baking for myself just doesn’t have the same feeling or meaning and if I have cake in my flat, my self control flies out of the window. On this occasion, this cake was specifically made for my beloved grandmother. Living abroad means I don’t get to visit her very often in the North of Scotland in a place called Kincraig. I am one of 4 grandchildren and I am definitely not the favourite, at 27 single and about to start studying again, it wasn’t what my Gran imagined for me. So, this was a little attempt to increase my rankings on the favourite list, I’m not sure I succeeded. However, the cake did go down a treat with my family, 2 days in and there wasn’t a crumb in sight, definitely a strong attempt.




Honey Cake Recipe

2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 cup vegetable oil

1 cup honey

1 1/2 cups caster sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup expresso (cool)



200ml whipping cream

200g mascarpone

4-5 figs quartered

Handful of chopped pistachios

2/3 teaspoons honey



Preheat oven to 180C. Grease baking tin.

Whisk flour, baking powder, salt and cinnamon together in a large bowl.

Make a wall in the centre and add oil, honey, caster sugar, eggs, vanilla and expresso. Whisk well.

Once combined, pour into greased tin and bake for 50-60 minutes or until a knife comes out clean. Allow time before removing from the tin.

Whip cream until soft peaks form. Add mascarpone and beat for a minute.  Spoon on top of cake,  scatter figs and pistachios and a drizzle of honey.

Get in my belly!!!