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Orange, Almond and Fig Cake

Orange, Almond and Fig Cake
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A beautifully moist and tender cake bursting with citrus, nutty almond, and sweet figs, perfect for any occasion.

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 (350°F) or 160°C (325°F) for fan bake.
  2. Rustically line a 20cm (8-inch) cake tin with baking paper. Cut a circle larger than the tin and press it into the tin, allowing the sides to ruffle.
  3. In a large bowl, beat together the softened butter, 150g caster sugar, vanilla bean paste, and orange zest until the mixture is light and fluffy.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
  5. Gently fold in the plain flour until just combined.
  6. Fold in the almond flour until just combined.
  7. Finally, fold in the plain yoghurt until the batter is smooth.
  8. Pour the cake batter into the prepared cake tin.
  9. Spread the batter evenly using an offset spatula or the back of a spoon.
  10. Slice the figs in half lengthways.
  11. Press the fig halves gently into the cake batter. Trim the tops of longer figs if needed.
  12. Bake the cake for 50 minutes, or until a skewer inserted into the center comes out clean.
  13. When the cake is almost finished baking, prepare the syrup.
  14. Place 50g caster sugar, honey, juice of 1 orange, and 2 crushed cardamom pods into a small pot.
  15. Place the pot over a medium heat.
  16. Cook the syrup for about 10 minutes, stirring occasionally, until the sugar has melted and the syrup is hot and bubbly.
  17. Once the cake comes out of the oven, pour the hot syrup through a sieve all over the surface of the cake.
  18. Allow the cake to cool completely in the tin.
  19. Once cooled, or at least mostly cooled, sprinkle the cake with 1 tbsp caster sugar.
  20. Slice and serve the cake.

Notes

Ensure butter and eggs are at room temperature for a smoother batter.
Do not overmix the batter once the flour is added.
Check cake doneness with a skewer; it should come out clean.
Cool the cake completely before slicing for best texture.

Nutrition

Find it online: https://pinchofwarmthbakes.com/orange-almond-fig-cake-recipe/