Fig Walnut Cake
With honey joconde sponge, fig raspberry compote, walnut praline whipped ganache, and fig glaze
A fig-layered cake with honey joconde sponge, fig-raspberry compote, walnut praline whipped ganache, and fresh figs, finished with a glossy fruit glaze. Toasted walnuts, mellow fruit, and the gentle sweetness of honey come together in layers that are light, creamy, and just the right amount of indulgent.
The sponge is soft and tender, with a subtle sweetness from the honey. The compote adds a fresh, jammy brightness — and while the raspberry purée is optional, it brings a hint of acidity and a more vibrant hue to both the filling and glaze. (You can simply use more fig purée if you prefer to keep it all fig.) The walnut praline ganache is smooth and creamy, with a pleasant nuttiness that rounds out the fruit and ties everything together.
I arranged halved figs around the edges like a fraisier for a clean, sculpted look, and layered diced figs inside for texture. The top is finished with more fig slices and a fig-raspberry glaze for a soft, glossy sheen — a cake that lets the fruit shine. Creamy, jammy, a little nutty, my favorite kind of cake this time of year.
Hope you enjoy!
[Watch the full video at the bottom of the post.]
Recipe for a 14.5cm square ring.
Walnut praline paste (in the video, I doubled the recipe to use for another dessert):
90g walnuts
60g sugar
15g water
pinch salt
Spread walnuts on a tray and toast in the oven at 170°C for about 8 minutes.
Cook the sugar and water over medium heat to a deep amber caramel, swirling the pan often.
Pour evenly over the toasted walnuts and let cool completely.
Break into small chunks and blitz in a food processor until smooth and shiny. Add salt to taste.
Walnut praline whipped ganache:
110g walnut praline paste
75g white chocolate, melted
135g whipping cream 35% (1), hot