Orange Cardamom Fig Cake Recipe

Introduction

This Orange Cardamom Fig Cake is a delightful blend of warm spices and fresh fruit, perfect for any occasion. The moist cake is complemented by a creamy orange-infused cream cheese frosting, making it both elegant and comforting.

Ingredients

• 1 ¾ cup (210 g) all-purpose flour
• 1 ½ tsp (3.5 g) ground cardamom
• 1 tsp (6 g) baking powder
• ¼ tsp (1.5 g) baking soda
• ½ tsp (3 g) kosher salt
• 1 stick (113 g) butter, softened
• ¾ cup (150 g) granulated sugar
• 2 eggs
• 1 tsp (5 ml) vanilla extract
• Zest of ½ large orange
• ½ cup (125 ml) buttermilk
• ¾ cup (100 g) chopped fresh figs
• For the Orange Cream Cheese Frosting:
• 6 tbsp (90 g) butter, softened
• 1 cup + 2 tbsp (145 g) icing sugar
• 6 oz (170 g) cold cream cheese
• Zest of ½ large orange
• Extra fresh figs, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the flour, ground cardamom, baking powder, baking soda, and kosher salt. Set aside.
2. Step 2: In a mixing bowl, beat the softened butter and granulated sugar until creamy and fully combined. Scrape down the sides as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
4. Step 4: Add one third of the flour mixture to the batter and mix on low speed until mostly combined. Pour in half of the buttermilk and mix just until blended. Repeat with another third of the flour and the remaining buttermilk. Finish by adding the last of the flour mixture and mixing gently until the batter is smooth.
5. Step 5: Fold the chopped fresh figs into the batter carefully, avoiding overmixing.
6. Step 6: Prepare an 8 or 9-inch cake pan by lining it with parchment paper and spraying with non-stick spray. Pour the batter into the pan and smooth the top.
7. Step 7: Bake for 45 to 55 minutes, until a skewer inserted in the center comes out clean and the cake springs back when lightly pressed.
8. Step 8: Let the cake cool in the pan for 5 to 10 minutes. Run a knife around the edges, then turn the cake out onto a rack to cool completely.
9. Step 9: For the frosting, beat together the softened butter and icing sugar until crumbly but combined. Add cold cream cheese cut into small cubes and beat until smooth and creamy. Stir in the orange zest.
10. Step 10: Spread or swirl the frosting over the cooled cake and garnish with extra fresh figs. Serve and enjoy!

Tips & Variations

• Use ripe but firm fresh figs for the best texture; dried figs can be used but will change the cake’s moisture.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use almond or oat milk instead of buttermilk.
• Add a tablespoon of orange juice to the frosting for a tangier finish.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Bring to room temperature before serving for best flavor. This cake does not freeze well once frosted, but you can freeze the unfrosted cake wrapped tightly for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh figs?

Yes, but dried figs will make the cake denser and less moist. If using dried figs, soak them in warm water for about 10 minutes to soften before chopping and adding to the batter.

What can I substitute for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Orange Cardamom Fig Cake Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This Orange Cardamom Fig Cake is a moist and flavorful dessert combining the warm aroma of cardamom, the bright zestiness of orange, and the natural sweetness of fresh figs. Topped with a luscious orange cream cheese frosting and garnished with fresh figs, it offers a perfect balance of spice, citrus, and fruit, ideal for any special occasion or afternoon tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 ¾ cup (210 g) all-purpose flour
• 1 ½ tsp (3.5 g) ground cardamom
• 1 tsp (6 g) baking powder
• ¼ tsp (1.5 g) baking soda
• ½ tsp (3 g) kosher salt
• 1 stick (113 g) butter, softened
• ¾ cup (150 g) granulated sugar
• 2 eggs
• 1 tsp (5 ml) vanilla extract
• Zest of ½ large orange
• ½ cup (125 ml) buttermilk*
• ¾ cup (100 g) chopped fresh figs**

Orange Cream Cheese Frosting

• 6 tbsp (90 g) butter, softened
• 1 cup + 2 tbsp (145 g) icing sugar
• 6 oz (170 g) cold cream cheese
• Zest of ½ large orange
• Extra fresh figs, for garnish

Notes

• *If buttermilk is unavailable, use ½ cup milk with 1 tsp lemon juice or vinegar, let sit for 5 minutes.
• **If fresh figs are out of season, dried figs rehydrated in warm water can be used but will alter texture slightly.

Instructions

1. Prepare the dry ingredients: Preheat your oven to 350°F (175°C). In a small mixing bowl, whisk together the all-purpose flour, ground cardamom, baking powder, baking soda, and kosher salt until well combined. Set aside.
2. Cream butter and sugar: In a separate large bowl, combine the softened butter and granulated sugar. Using a mixer, beat on medium speed until the mixture is light, fluffy, and fully combined, scraping down the sides of the bowl as needed.
3. Add eggs and flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then beat in the vanilla extract and orange zest until evenly distributed.
4. Alternate mixing flour and buttermilk: Add one third of the flour mixture to the wet ingredients and mix on low speed just until mostly incorporated. Pour in half of the buttermilk and mix again until mostly combined. Repeat by adding another third of the flour and the remaining buttermilk, mixing until blended. Finally, add the last third of flour mixture and mix on low speed just until the batter is uniform.
5. Fold in fresh figs: Gently fold the chopped fresh figs into the batter using a spatula, taking care not to overmix to preserve the figs’ texture.
6. Prepare and bake the cake: Line an 8 or 9-inch round cake pan with parchment paper and spray with non-stick spray. Pour and smooth the batter evenly into the prepared pan. Bake in the preheated oven for 45 to 55 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly touched.
7. Cool the cake: Remove the cake from the oven and place on a wire rack. Let it cool in the pan for 5 to 10 minutes, then run a knife around the edges to loosen and invert the cake onto the rack. Allow it to cool completely before frosting.
8. Make the orange cream cheese frosting: In a mixing bowl, beat the softened butter and icing sugar together until the mixture looks crumbly but is combined. Add cold cream cheese cut into small cubes, then beat on medium speed until the frosting becomes thick, creamy, and well blended. Finally, mix in the orange zest until fully incorporated.
9. Frost and garnish: Transfer the cooled cake to a serving platter. Spread the orange cream cheese frosting over the top, swirling it decoratively. Garnish with additional fresh figs for an elegant finishing touch. Serve and enjoy!

Notes

• Ensure figs are fresh and ripe for optimal flavor and texture.
• If you don’t have buttermilk, substitute with milk plus lemon juice or vinegar as a quick alternative.
• Baking time may vary depending on your oven; start checking the cake at 45 minutes.
• This cake is best enjoyed the day it is frosted but can be stored covered in the refrigerator for up to 3 days.

Keywords: orange cake, cardamom cake, fig cake, cream cheese frosting, autumn dessert, spiced cake