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Orange Cardamom Fig Cake

Irresistible Orange Cardamom Fig Cake for Autumn Bliss

This Orange Cardamom Fig Cake combines sweet figs and aromatic cardamom for a cozy autumn dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Autumn
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour You can try gluten-free flour for a different texture.
  • 1 teaspoon Ground cardamom Cinnamon can substitute if desired.
  • 1 teaspoon Baking powder Acts as a leavening agent for a light and fluffy cake.
  • 0.5 teaspoon Baking soda Works with acidic ingredients for added leavening.
  • 0.5 teaspoon Kosher salt Enhances all the flavors; use regular salt in equal amounts.
  • 0.5 cups Butter (softened) Gives richness and moisture; margarine can be a suitable alternative.
  • 1 cups Granulated sugar Brown sugar works well for added depth.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon Vanilla extract Swap in almond extract for a new twist.
  • 1 teaspoon Orange zest Infuses citrus notes, making the cake vibrant.
  • 0.75 cups Buttermilk Soured milk can be a handy substitute.
  • 1 cups Chopped fresh figs Rehydrate dried figs if using them instead.
For the Frosting
  • 8 oz Cream cheese Mascarpone is a lovely alternative.
  • 0.5 cups Icing sugar Powdered sugar can also be used effectively.
For Garnish
  • Extra fresh figs Optional; they bring a beautiful visual appeal to your finished cake.

Equipment

  • Electric mixer
  • 8 or 9-inch round cake pan
  • Mixing bowls
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8 or 9-inch round cake pan by lining the bottom with parchment paper and applying non-stick spray to the sides.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cardamom, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt.
  3. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy, approximately 3–5 minutes.
  4. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and the zest of 1 orange.
  5. Gradually add the flour mixture and ¾ cup of buttermilk in alternating batches, starting and ending with flour.
  6. Gently fold in 1 cup of chopped fresh figs.
  7. Pour the batter into the prepared cake pan and bake for 45 to 55 minutes.
  8. Once baked, let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
  9. For the frosting, beat together ½ cup of softened butter and 2 cups of icing sugar, then add 8 oz of cream cheese and another orange zest, mixing until creamy.
  10. Once the cake is cool, spread the cream cheese frosting over the top and sides.
  11. Garnish with extra fresh figs if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Don't overmix the batter to maintain a light texture.

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