Print

Orange, Almond and Fig Cake

Orange, Almond and Fig Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A beautifully moist and fragrant cake featuring bright orange, nutty almond flour, and sweet fresh figs, topped with a warm honey-cardamom syrup.

Ingredients

Scale
  • 150 g butter softened
  • 150 g caster sugar
  • 1 tsp vanilla bean paste
  • zest of 1 orange
  • 2 eggs at room temperature
  • 1/2 tsp salt
  • 80 g plain flour
  • 100 g almond flour
  • 70 g plain yoghurt
  • 8 figs
  • 50 g caster sugar
  • 30 g honey
  • juice of 1 orange
  • 2 x cardamom pods crushed
  • 1 tbsp caster sugar

Instructions

  1. Preheat your oven to 180°C (160°C fan bake).
  2. Rustically line a 20cm cake tin with baking paper.
  3. Cut a circle of baking paper larger than the cake tin.
  4. Press the baking paper into the tin, keeping the sides a little ruffled.
  5. Beat together the softened butter, 150g caster sugar, vanilla bean paste, and orange zest until light and fluffy.
  6. Beat in the eggs one at a time until fully incorporated.
  7. Fold in the 80g plain flour until just combined.
  8. Fold in the almond flour until just combined.
  9. Fold in the plain yoghurt until just combined.
  10. Pour the cake batter into the prepared cake tin.
  11. Spread the batter evenly using an offset spatula or the back of a spoon.
  12. Slice the 8 figs in half lengthways.
  13. Press the fig halves gently into the top of the cake batter.
  14. Bake the cake for 50 minutes.
  15. When the cake is almost finished baking, prepare the syrup.
  16. Place 50g caster sugar, honey, juice of 1 orange, and 2 crushed cardamom pods into a small pot.
  17. Cook the syrup mixture over a medium heat for about 10 minutes.
  18. Continue cooking until the sugar has melted and the syrup is hot and bubbly.
  19. Once the cake comes out of the oven, pour the hot syrup through a sieve all over the surface of the cake.
  20. Allow the cake to cool completely in the tin.
  21. Once cooled, sprinkle the cake with 1 tbsp caster sugar.
  22. Serve the cake.

Notes

Ensure butter and eggs are at room temperature for a smoother batter.
Do not overmix the batter once flour is added to keep the cake tender.
The syrup is essential for moisture and flavor, so don’t skip it!
Let the cake cool completely in the tin for best results and absorption of the syrup.

Find it online: https://theflakytruth.com/orange-almond-and-fig-cake/