Go Back
–+ servings
Orange Cardamom Fig Cake

Delicious Orange Cardamom Fig Cake for Cozy Fall Nights

This Orange Cardamom Fig Cake combines warm spices with sweet figs, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fall
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 teaspoon Ground Cardamom Can replace with ground cinnamon.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Do not substitute.
  • 0.5 teaspoon Kosher Salt Can substitute with sea salt.
  • 0.5 cups Butter (Softened) Can substitute with coconut oil or vegan butter.
  • 1 cups Granulated Sugar Can use brown sugar.
  • 2 large Eggs Can use flaxseed meal or chia seeds for vegan version.
  • 1 teaspoon Vanilla Extract Vanilla bean paste is an alternative.
  • 1 tablespoon Zest of Orange Use fresh for best results.
  • 0.5 cups Buttermilk Can use soured milk.
  • 1 cups Chopped Fresh Figs Dried figs can be rehydrated before use.
For the Frosting
  • 0.5 cups Butter (Frosting) Non-dairy options available.
  • 2 cups Icing Sugar No direct substitutes for texture.
  • 8 ounces Cold Cream Cheese Can use vegan cream cheese.
For Garnish
  • Extra Fresh Figs

Equipment

  • Stand Mixer
  • 8 or 9-inch Cake Pan
  • Whisk
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Orange Cardamom Fig Cake
  1. Preheat your oven to 350°F (175°C). Line an 8 or 9-inch cake pan with parchment paper and spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together all-purpose flour, ground cardamom, baking powder, baking soda, and kosher salt.
  3. In a stand mixer, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, vanilla extract, and zest of orange.
  4. Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Fold in chopped fresh figs.
  5. Pour batter into prepared pan and smooth the top. Bake for 45 to 55 minutes.
  6. Cool in the pan for 5 to 10 minutes, then turn out onto a wire rack to cool completely.
  7. Beat together softened butter and icing sugar for the frosting. Add cold cream cheese and orange zest, mixing until smooth.
  8. Frost the cooled cake and garnish with fresh figs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Ensure to use fresh figs and orange zest for best flavor.

Tried this recipe?

Let us know how it was!