Honeyed Fig and Rye Cake With Brown Butter Frosting Recipe

While the cake bakes, make the fig filling and sauce: Cut the figs into 1/2-inch pieces then place in a medium saucepan, along with the water, honey and salt and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the figs are soft and jammy and no loose liquid remains, 12 to 14 minutes. Remove the pan from the heat, stir in the vanilla and let the fig filling cool for about 10 minutes. Scoop 1/3 cup of the filling into a small blender or food processor, add the lemon juice and puree until smooth. Reserve the filling in the pan and the puree in the blender.

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