Name: Orange Cardamom Fig Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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; 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

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Introduction

This Orange Cardamom Fig Cake is a fragrant and moist treat, perfectly balancing warm spices with bright citrus notes and sweet, juicy figs. Topped with a luscious orange cream cheese frosting, it’s an elegant dessert that’s surprisingly easy to make at home.

A single-layer round cake with a golden brown base sits on a silver patterned tray, topped thickly with creamy, pale yellow frosting that looks fluffy and rich. On top of the frosting, several fresh figs, some whole and some cut in half, display their deep purple skin and bright red, seed-speckled inside, arranged neatly in the center. The background shows white pumpkins and a detailed patterned tapestry. The setting rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. In a small bowl, whisk together the flour, cardamom, baking powder, baking soda, and kosher salt. Set aside.
Step 2: In a mixing bowl, beat the softened butter and sugar together until creamy, scraping down the sides as needed.
Step 3: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract and orange zest.
Step 4: Add one-third of the flour mixture to the batter and beat on low until mostly incorporated. Add half of the buttermilk and mix gently. Repeat with another third of the flour and the remaining buttermilk, then add the last flour portion and beat just until combined.
Step 5: Gently fold the chopped figs into the batter with a spatula, being careful not to over mix.
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.
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.
Step 8: Let the cake cool in the pan for 5 to 10 minutes, then run a knife around the edges and invert it onto a wire rack. Allow it to cool completely before frosting.
Step 9: For the frosting, beat the softened butter and icing sugar until crumbly. Add the cold cream cheese in small pieces and beat until smooth and creamy. Stir in the orange zest.
Step 10: Spread the frosting over the cooled cake, swirling it decoratively. Garnish with extra fresh figs and serve.

Tips & Variations

Use ripe, soft figs for the best flavor and texture in the cake.
If you don’t have buttermilk, mix ½ cup milk with 1 tsp lemon juice and let sit for 5 minutes as a substitute.
For a nutty twist, add ½ cup chopped toasted walnuts or pistachios to the batter.
The cardamom can be replaced with cinnamon for a different warm spice note.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Allow the cake to come to room temperature before serving. For longer storage, freeze the unfrosted cake wrapped tightly for up to 2 months; thaw fully before frosting and serving.

How to Serve

A slice of cake is placed on a fancy silver plate in the front. The cake has two layers: a thick base layer of light yellow sponge with visible dark fruit pieces mixed throughout, and a top layer of creamy white frosting that is thickly spread. On top of the frosting, there are two halves of fresh fig with a deep red center and dark purple skin. In the background, there is a full cake on an ornate silver tray with the same creamy frosting and fig pieces on top. The whole scene is set on a white marbled surface with small decorative pumpkins and a candle holder nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh?

Dried figs are much chewier and less juicy than fresh. If using dried, chop finely and soak in warm water for 20 minutes to soften before folding into the batter.

Is there a dairy-free option for this cake?

You can substitute dairy butter and cream cheese with plant-based alternatives made from coconut or almond milk. Use a dairy-free milk in place of buttermilk and add 1 tsp vinegar to mimic its acidity.