Figs & Orange Honey Mini Loaf-Cakes ~ Of course, Healthy!

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I am totally in a holiday season mode.

Brace yourselves for the news I am about to break to you guys.. I brought out the planner in me(!!!) and prepared the fruit soak for my very first Christmas fruit cake 2 days back! I am definitely on top of the game. If you follow me on Instagram you already know. I can’t seem to contain my excitement. I’m counting down the days to bake and to be able to eat the final product.

I am going to let this fruit mix soak for about 3 weeks before baking into a delicious cake. This way cake will get a chance to age for about 3+ weeks before it’s Christmas! My kitchen air turned heavenly with all those fruits and citrus peels. No scented candles required.. Happy days I tell ya! 🙂

Another thing is I am baking a WHOLE lot more. I know I am not posting enough on the blog but I am baking A LOT! The weather is cold and rainy and all I want to eat at any time of the day is a piece of warm, cinnamony baked goodies. So with this awesome weather and so much baked goodies around me, all I am doing is relaxing, eating and lurking around other blogs! Can you blame me?! I mean so much holiday baking is happening everywhere!

 

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On one fine morning, I made these gorgeous mini cakes and trust me when I tell you, they are the most moist, soft and fragrant cakes ever! One-bowl deliciousness ready in 30 minutes!

Oh, did I mention these are healthy too?!! Oh ya! This recipe is a keeper for those days when you’re eating around lots of unhealthy food on the name of celebration.

Make this quick recipe as a special breakfast treat on festival mornings or while entertaining guests and you’re sure to impress everyone!

Happy Baking! xo

 

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Baking tray before going in the oven

 

Figs & Orange Honey Mini Loaf-Cakes

Yields: 6 mini loaf-cakes or 12 cupcakes | Prep time: 15 minutes | Bake time: 20 minutes approx

Ingredients:

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/3 cup brown sugar
  • 2 tsp orange zest
  • 2 large eggs
  • 4 Tbsp extra-virgin olive oil
  • 1/4 cup honey
  • 1/2 cup yogurt
  • 1 tsp vanilla extract
  • 1/4 cup orange juice
  • 8-9 fresh figs, washed, stemmed

Directions:

  1. Preheat the oven to 180ºC/350ºF. Grease a 6 count mini-loaf silicone mold with baking spray. Set aside. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a medium bowl, combine sugar and orange zest, mixing with spoon to release oils from the zest. Add one egg at a time and beat until creamy, about 3-4 minutes. Add oil, honey, yogurt, vanilla, orange juice and stir to combine.
  3. Add dry ingredients to wet ingredients and stir until just combined. Do not over-mix.
  4. Cut 3 figs into quarters and cut the remaining figs into 4 slices. Fill the molds equally about 2/3rd full and submerge 2 fig quarters in each mold. Arrange 2-3 slices on top of the batter. Bake for about 16 to 18 minutes or until the cake is just firm. Do not over-bake. Allow to cool on a cooling rack for about 10 minutes. Remove from the mold and serve.

*Tastes best when served warm with the topping of Mascarpone or whipped cream, with tea/coffee.

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5 thoughts on “Figs & Orange Honey Mini Loaf-Cakes ~ Of course, Healthy!

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