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–+ servings
Orange Cardamom Fig Cake

Delightful Orange Cardamom Fig Cake for Autumn Celebrations

Experience the rich flavors of Orange Cardamom Fig Cake—an autumn dessert perfect for gatherings, featuring figs and cardamom in a moist cake topped with tangy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Autumn
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use gluten-free blend if needed
  • 1 teaspoon Ground Cardamom Adjust quantity to taste
  • 1 teaspoon Baking Powder Ensure freshness
  • 1 teaspoon Baking Soda Check expiration
  • ½ teaspoon Kosher Salt Can substitute with table salt
  • ½ cup Unsalted Butter Softened
  • 1 cup Granulated Sugar Brown sugar can be used
  • 3 Eggs Use room temperature
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 2 tablespoons Orange Zest Lemon zest can be an alternative
  • ½ cup Buttermilk Or soured milk with lemon juice
  • 1 cup Fresh Figs Chopped, or use rehydrated dried figs
For the Frosting
  • 8 ounces Cream Cheese Room temperature
  • 2 cups Icing Sugar Sifted for lump-free texture
  • ½ cup Unsalted Butter Softened
  • 1 tablespoon Orange Zest Adjust for personal taste

Equipment

  • 8 or 9-inch round cake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • spatula
  • Cooling Rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8 or 9-inch round cake pan with parchment paper and non-stick spray.
  2. In a mixing bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt until well combined.
  3. Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, then mix in vanilla extract and orange zest.
  4. Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Stir gently and fold in chopped figs.
  5. Pour the batter into the prepared cake pan and bake for 45 to 55 minutes, or until a skewer comes out clean.
  6. Cool the cake in the pan for 5-10 minutes before transferring it to a cooling rack to cool completely.
  7. In a mixing bowl, cream together softened butter and icing sugar until fluffy. Gradually mix in cream cheese and orange zest until smooth.
  8. Once cooled, frost the cake with the cream cheese frosting and garnish with fresh figs.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing once figs are added. Experiment with flavors using seasonal fruits.

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