Spring time can bring on some of the best weather temperatures and the seasons most beautiful sprouting flowers, but it can also mean allergy season is in full effect. Only recently was I told by my doctor that I had seasonal allergies and was put on a daily nasal spray to help calm them, but this was a total bummer for me because I had snuck by pollen sensitivities for years. In learning about my new-found allergies, I also read that eating/consuming local honey can help you avoid or build up a small immunity to such pollen allergies due to the direct contact that you would have with flower pollen specific to your geographic area.
Whether this is true or not, I do not know.
As a Clinical Psychologist by profession, Shirley blogs mostly towards parent looking for ways to enrich their kids, strengthen immunity and facilitate growth. She hit a cord with me when she explains how she writes and cooks healthy foods for healthy living, I mean could there be a better match for me?
The perfect combination of springs sweetest of treats blended in a tasty batter had me tickled with excitement. I haven't made sweets or a dessert in a while so this was my full advantage to heat up the oven and bake away.
This cake was moist, honey-suckle sweet and delicious, and had the house reaching for a slice.
Spring is here, so soak it all up and enjoy.
Servings: 8 slices
1 cup whole wheat flour
3 eggs
1 cup salted butter, at room temperature
3/4 cup sugar
1 cup dried figs washed, cleaned and chopped
1/2 cup honey (local is best)
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 cup powdered sugar (optional)
Sift flour and baking powder three times. Cream the sugar and butter together. Then whisk the eggs and add the beaten eggs and flour alternately to the sugar and butter mixture. Roll the chopped figs in flour and add to the dough, add ground cinnamon and pour into a greased cake tin.
Bake in a pre-heated oven or microwave at 200 for 40 minutes. Then at 170 for 15 minutes. Leave to stand for 20 minutes. Cool to room temperature and slide off the tin onto a wired rack.
Once cooled, drizzle the honey onto the cake slowly to cover the top. The honey will seep through till you see it no more. Then turn it over to the other side and drizzle the rest of the honey.
Sift powdered sugar over the top of the cake just before serving.
Recipe adopted by Enriching Your Kid
Photos by A Healthy Jalapeño
Sift powdered sugar over the top of the cake just before serving.
Recipe adopted by Enriching Your Kid
Photos by A Healthy Jalapeño












