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This brie cake with whipped orange fig brie is made from a sliced brie wheel layered with whipped brie mixed with fig jam, then stacked back together like a savory cake. It’s finished with more whipped brie, dried mandarin slices, honeycomb, and pistachios making it a sweet and savory, prep-ahead, no-bake cheese appetizer centerpiece that’s perfect for gifting, entertaining, and special occasions.
Table of Contents
What Does Whipped Orange Fig Brie Cake Taste Like?
Creamy, rich, a little sweet, a little savory, and obviously finished exactly how it deserves. This appetizer takes a buttery brie wheel and stuffs it with a lush whipped fig and orange brie. We top the whole brie cake with dried mandarins, sweet honeycomb, chopped pistachios, and fresh rosemary to create a stunning centerpiece. The taste is pure luxury. You get that velvety cheese perfectly balanced by the jammy citrus and floral honey. It is one of those recipes that looks incredibly high effort but is honestly so easy to pull off and super make ahead friendly. If you want to gift it instead of serving it at your own party, I found the cutest gift boxes that fit them perfectly.
Prep the Ingredients
Keep the main brie wheel fully chilled until you are ready to slice it so it holds its shape.
Remove the rind from the triple cream brie while it is straight from the fridge.
Allow the rindless triple cream brie and the cream cheese to come to room temperature before blending. Whipping cold cheese breaks the emulsion and causes it to become oily instead of a smooth, stable cloud.
Chop the pistachios for the filling and the topping.
If you’re making your own dried mandarin slices, make sure they are fully dry. If you are using store bought like me, I really love the ones I bought at Whole Foods from Vacaville Fruit. They are All Natural Sweet Mandarins (Dekopons) and they’re perfectly chewy and delicious!
Cut the honeycomb just before using so it stays clean and easy to place. Rinse and thoroughly dry the rosemary.
Ingredient Swaps
- Triple Creme Brie: A standard brie works here too, but the texture will be a little firmer and less whipped. If using regular brie, make sure it is cold and fully softened before blending so it stays smooth.
- Cream Cheese: Mascarpone can be used in place of cream cheese for a softer, richer finish. The result will be slightly looser but still spreadable and very creamy.
- Fig and Orange Spread: Plain fig jam works just as well if that’s what you have. Honestly, you can use whatever your favorite spread or preserves are instead.
- Pistachios: Chopped walnuts or pecans are a solid swap and keep the crunch intact. They are a little richer and less sweet than pistachios, but still work well with the fig and cheese. For nut-free, just leave them out of the recipe or try sunflower seeds.
- Dried Mandarin Slices: I used Vacaville Fruit Sweet Mandarins (Dekopons), but dried orange slices are interchangeable here. Just make sure they are fully dry so they do not introduce moisture to the surface of the cheese.
How to Serve
This Fig and Orange Brie Cake is best served straight from the fridge – let it sit out for about 20 minutes before slicing so the flavors have a chance to open up. If you’re building a full dinner around it, start with a London Mule while guests arrive, move into a Chateaubriand alongside a Potato Puree – and you always need something fresh, so finish it with a crisp Arugula Fennel Salad.
And Edible Gift
This fig, orange and pistachio brie cake is almost too pretty to eat – which makes it the perfect thing to show up with. Tuck it into a gift box with a bottle of white Burgundy or a nice prosecco and you have a hostess gift that nobody is going to forget. The dried mandarins and honeycomb on top do half the work for you – it already looks like it came from a specialty shop.
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Nadia’s Tips
- Make sure your brie wheel is cold. Rub a little neutral oil on your knife. This will make your cut super clean.
- Remove the rind on the triple brie cream while it is cold but allow it and the cream cheese to reach room temperature before blending. This is the secret to the light and fluffy texture.
- Pause the food processor halfway to scrape down the bowl. This will help make sure you don’t have any hidden lumps.
The Brie Cake Series
If this flavor direction is your thing, there are six more where it came from.
Browse the full lineup at The Brie Cake Series.
Appetizers
Fig, Pistachio and Honey Brie Cake
Appetizers
Whipped Truffle Brie Cake
Appetizers
Whipped Bada Bing Cherry Brie Cake
Dips and Butters
Brie Cake with Classic French Radish Butter
Frequently Asked Questions
Yes. You can assemble the entire brie cake minus the toppings, wrap it tightly, and refrigerated until you’re ready to serve. When you are ready to serve, give the whipped brie a quick whip again and add that along with the other toppings just before serving.
Yes, letting it sit out for a short time helps the center soften so the texture is creamy and spreadable, not stiff. It should still feel cool to the touch, not warm.
A triple creme brie works best here because it whips smoothly and stays rich without breaking. A standard brie will still work, but the texture may be a little firmer and less whipped.
Crackers, crostini, or sliced baguette all work well. Anything crisp helps balance the creamy center and makes it easy to scoop clean slices.
I found the gift boxes that I used for this on Amazon. They’re sturdy and the perfect size for gifting.
Equipment
- Bowl
- Sharp knife
- Rubber spatula
- Sharp knife
- parchment paper
- Offset spatula or butter knife
Ingredients
- 6 oz triple creme brie, rind removed
- 2 oz cream cheese, softened
- 2-3 tbsp fig and orange spread
- 2 tbsp chopped pistachios
- 1 brie wheel
Toppings
- 6 dried dekopon mandarin slices, or other dried oranges
- 2 tbsp pistachios, chopped
- 1 slice honeycomb, for topping
- 1 small rosemary sprig, for topping
Instructions
- Whipped Brie Base: Add the triple creme brie and cream cheese to a food processor and process until completely smooth, stopping to scrape down the sides as needed. The mixture should be thick, whipped, and spreadable.6 oz triple creme brie, 2 oz cream cheese
- Flavor the Filling: Transfer half of the whipped brie mixture to a bowl. Add the fig and orange spread and 2 tbsps chopped pistachios, then mix until fully combined.2-3 tbsp fig and orange spread, 2 tbsp chopped pistachios
- Stuff and Chill: Using a sharp knife, slice the brie wheel horizontally to create a top and bottom. Spread the fig pistachio mixture evenly over the cut side of the bottom half, then place the top half back on, pressing gently to seal. Use an offset spatula or butter knife to clean and smooth the sides if needed. Transfer the stuffed brie to a parchment-lined surface and refrigerate for 30 minutes firm up.1 brie wheel
- Frost and Finish: Spread the remaining whipped brie evenly over the top and sides. Top with the remaining 2 tbsps of pistachios, then arrange the dried mandarin slices, honeycomb, and rosemary sprig on top. Refrigerate uncovered for 30 minutes before serving or boxing to prevent condensation.6 dried dekopon mandarin slices, 1 slice honeycomb, 1 small rosemary sprig
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delish! Can you use a different nut other than pistachios
Hey Clarissa! Sure, almonds or hazelnuts both work really well. You’ll lose that pistachio color, but the crunch is still great and the flavor will still be amazing. Let me know how you like it!
How far in advance can you make this? It looks amazing and I’m going to make it for Christmas Eve!
Hey Jen, I’m sorry I’m just seeing this. It’s a little late but you can prep the different components the day before. I would wait to cut the actual brie wheel till the day of so it doesn’t dry out. But putting it together doesn’t take long if you have everything ready.
Thank you for sharing this recipe, we loved it!
Thank you for sharing this recipe