Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease and flour a 9-inch springform pan; set aside.
In a medium bowl, combine apple slices, 1 tablespoon sugar, lemon juice and ginger. Set aside.
In a large bowl, combine the remaining 1/2 cup sugar, melted butter, egg yolks and vanilla; beat with an electric mixer on medium-high speed for about 2 minutes or until thick and light yellow. Add flour, baking powder and salt, beating just until combined. Set aside.
Wash beaters thoroughly. In a separate medium bowl, beat egg whites with an electric mixer on medium speed just until stiff peaks form (tips stand straight). Stir about one-third of the beaten egg whites into the batter to lighten, then fold in the remaining egg whites. Drizzle 1/3 cup honey over the batter; fold in until combined.
Spoon half of the batter into the prepared pan, spreading evenly. Top with half of the apple mixture. Spoon the remaining batter over apples, spreading to cover apples. Top the batter with the remaining apple mixture (discard any lemon juice remaining in the bowl). Arrange fig slices over apples.
Bake for 35 to 40 minutes or until evenly golden brown across top of cake. Cool in pan on a wire rack for 10 minutes (center may dip slightly). Loosen sides of springform pan. Remove sides of pan. Cool completely.
In a small bowl, stir together mascarpone and the remaining 2 tablespoons honey. Serve cake with mascarpone mixture.