Fig and Orange Cake Squares

1. Prepare the Dough

Start by combining the butter, brown sugar, baking soda, kosher salt, cinnamon, honey, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture becomes light and fluffy, which should take about 5 minutes. This creaming process is essential as it incorporates air, making the dough light.

2. Add Liquid Ingredients

Gradually add the orange juice and egg yolks to the mixture, one at a time, continuing to mix until the batter is smooth. This ensures that each yolk is well incorporated before adding the next.

3. Incorporate Flour

Reduce the mixer speed to low and sprinkle in the flour. Mix until the dough comes together and is well combined. The dough should be soft but not sticky.

4. Form and Chill Dough

Gather the dough and knead it briefly just to bring it together. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for about 1 hour. Chilling firms up the dough, making it easier to roll out later.

5. Prepare the Preserves

While the dough chills, prepare the fig preserves. Cut the figs into smaller pieces and place them in a food processor along with the applesauce and orange juice. Pulse until you have a smooth paste. This will be the filling for your cake squares.

6. Preheat Oven

Adjust your oven rack to the middle position and preheat the oven to 350°F (180°C).

7. Roll Dough

After the dough has chilled, knead it briefly to make it pliable, then roll it out on a lightly floured surface into an 8-inch square. Continue rolling to expand the dough into a 15-inch square. Ensure the dough is smooth and even.

8. Form Bars

Cut the rolled dough into four 3.25-inch wide strips. Using a piping bag fitted with a 0.5-inch plain tip, pipe a line of fig preserves down the center of each strip. Fold the dough over the preserves to enclose them, and gently brush away any excess flour from the surface.

9. Bake Bars

Carefully transfer the bars to a parchment-lined half sheet pan. Bake them in the preheated oven for about 18 minutes, or until they are puffed and firm. There should be no significant browning.

10. Cut and Store

Once the bars come out of the oven, immediately cut them into 1-inch pieces. Transfer the pieces to an airtight container, layering them with paper towels. Cover the container and let the bars sit for at least 6 hours. This allows the cookies to reabsorb moisture, ensuring a soft, cakey texture.

11. Mature Cookies

Allow the bars to sit covered for at least 6 hours before serving. This resting period is crucial for achieving the perfect texture.

12. Storage

Store the fig and orange cake squares at room temperature for up to a week or refrigerate them for up to a month. Enjoy these delightful treats with a cup of tea or coffee!