ニューヨーク・タイムズのインスタグラム(nytimes) - 9月14日 06時15分

This dense and deeply #figgy cake, adapted from @elistable_nyc, gets its complex flavor from a combination of fresh #figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness. Over all, it’s a bit like carrot cake, except softer and sweeter. You can make the cake 2 to 3 days ahead and store it, well wrapped or under a cake dome, in your fridge. It gets even moister as it sits. If you can’t get fresh figs, chopped peeled apple works well, too. @andrewscrivani photographed @nytfood’s fresh fig cake with honey cream cheese frosting. Visit the link in our profile to get the #NYTCooking recipe.

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