Orange Cardamom Fig Cake Recipe

Introduction

This Orange Cardamom Fig Cake is a delightful blend of warm spices and fresh fruit that creates a moist, flavorful treat. Topped with a creamy orange-infused cream cheese frosting, it’s perfect for a special occasion or a cozy afternoon tea.

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

Instructions

1. Step 1: Preheat the oven to 350°F. 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 well combined. Scrape down the sides as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
4. Step 4: Add one third of the flour mixture to the wet ingredients and mix on low speed until mostly combined. Pour in half the buttermilk and mix until mostly incorporated. Repeat with another third of the flour and remaining buttermilk. Finish with the last of the flour mixture, mixing gently on low until smooth.
5. Step 5: Gently fold the chopped figs into the batter using a spatula, taking care not to overmix.
6. Step 6: Line an 8 or 9-inch cake pan with parchment paper and spray with non-stick spray. Pour the batter into the pan and smooth the top.
7. Step 7: Bake for 45 to 55 minutes, or until a skewer inserted in the center comes out clean and the top springs back when touched.
8. Step 8: Let the cake cool in the pan for 5 to 10 minutes. Run a knife around the edge and invert the cake onto a cooling rack. Allow it to cool completely before frosting.
9. Step 9: To make the frosting, beat the softened butter and icing sugar together until the mixture resembles crumbs and is well combined.
10. Step 10: Add cold cream cheese cut into small cubes and beat until the frosting is thick, smooth, and creamy. Mix in the orange zest.
11. Step 11: Spread the frosting over the cooled cake, swirling decoratively. Garnish with extra fresh figs and serve.

Tips & Variations

• Use ripe fresh figs for the best flavor, or substitute with dried figs soaked in warm water for 30 minutes if fresh are unavailable.
• Replace buttermilk with a mixture of milk and a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• For a dairy-free version, try using vegan butter and cream cheese alternatives.
• Add a handful of chopped nuts such as walnuts or pistachios for added texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. Leftovers can also be frozen, wrapped tightly, for up to 2 months; thaw in the refrigerator before enjoying. The frosting is best served fresh but holds up well when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh figs?

Yes, dried figs can be used as a substitute. Soak them in warm water for about 30 minutes to soften before chopping and folding into the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity and texture of buttermilk.

Orange Cardamom Fig Cake Recipe

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★★★★★

4.8 from 59 reviews

This Orange Cardamom Fig Cake is a moist and flavorful dessert featuring the warm spice of cardamom, fresh figs, and bright citrus notes from orange zest. The cake is soft and tender, complemented perfectly by a rich, creamy orange cream cheese frosting and fresh fig garnish, making it a stunning centerpiece for any occasion.

• Author: Cleo
• 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

• 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

Instructions

1. Preheat and prepare dry ingredients: Preheat the oven to 350°F (175°C). In a small mixing bowl, whisk together the flour, ground cardamom, baking powder, baking soda, and kosher salt. Set aside.
2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until creamy and fully combined. Scrape down the sides of the bowl as needed.
3. Add eggs, vanilla, and orange zest: Add eggs one at a time, beating thoroughly after each addition. Then beat in the vanilla extract and orange zest until evenly combined.
4. Alternate adding flour and buttermilk: Add one-third of the flour mixture to the batter and beat on low just until mostly incorporated. Add half of the buttermilk and beat lightly. Repeat with another third of the flour and the remaining buttermilk. Finally, add the last third of the flour mixture and beat just until combined.
5. Fold in figs: Gently fold the chopped fresh figs into the batter using a spatula, being careful not to overmix.
6. Prepare cake pan and bake: Line an 8 or 9-inch cake pan with parchment paper and spray lightly with non-stick spray. Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a skewer inserted in the center comes out clean and the top springs back when lightly pressed.
7. Cool the cake: Remove cake from oven and let it cool in the pan on a rack for 5 to 10 minutes. Run a knife around the edges before turning the cake out onto the rack. Allow the cake to cool completely before frosting.
8. Make the frosting: In a mixing bowl, beat softened butter with icing sugar until crumbly. Add cold cream cheese cut into small cubes and beat until the frosting is thick, creamy, and well combined. Beat in the orange zest until evenly distributed.
9. Frost and garnish: Transfer the cooled cake to a serving platter and frost it with the orange cream cheese frosting, swirling decoratively. Garnish with extra fresh figs on top before serving.

Notes

• Use ripe fresh figs for the best flavor and texture; dried figs can be substituted but will alter the moisture content.
• If buttermilk is unavailable, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
• Ensure the cream cheese is cold before adding to the frosting to prevent it from becoming runny.
• This cake is best served at room temperature and can be refrigerated for up to 3 days.

Keywords: Orange Cardamom Fig Cake, Fig Cake, Cardamom Cake, Orange Cream Cheese Frosting, Moist Fig Cake