Hayley Dunne

Fig, Honey and Thyme Layer Cake

Hayley Dunne
Fig, Honey and Thyme Layer Cake

You can't celebrate without cake.


This versatile yogurt cake can change with the seasons, and is a great little recipe to keep in your back pocket. 


For The Cake
350mL vegetable oil
4 free-range eggs
400g coconut yogurt
Juice and zest of one orange
2 tbsp honey
2 cups brown sugar
4 cups plain flour
2 tsp baking powder
1 tsp bicarb soda
For The Icing
450g cream cheese
450g icing mixture
3 tbsp milk
1 tsp vanilla paste
8 figs, halved and quartered
Drizzle of honey
Sprigs of lemon thyme

1. Preheat your oven to 180C. Line the base of two circle cake tins with baking paper and grease the sides with butter or oil.

2. In a large mixing bowl, whisk together the oil, eggs and yogurt. Add the orange juice and zest, along with the honey. 

3. Stir in the brown sugar until combined. Sift over half of the flour with the baking powder and bicarb. Stir until combined, and then sift in the second half of flour.

4. Divide your batter evenly across the cake tins and bake for 30 minutes.

For The Icing

Place the cream cheese in a large bowl and use an electric beater to start mixing. Once smooth, gradually add the icing mixture and beat until smooth. Add the vanilla and milk, slowly incorporating until your icing is spreadable.

To Assemble

Once your cakes are completely cool, remove them from the tins. If needed, level the top of one cake by gently slicing off the raised piece. Add half of the icing to the top of the levelled cake, spreading until even and smooth. Gently place the second cake on top, and cover with the remaining icing. Top it all off with a drizzle of honey, those gorgeous figs and some fresh thyme.