Orange, Almond and Fig Cake
A beautifully moist orange, vanilla and almond cake, stuffed with jammy baked figs and drizzled in an orange, honey and cardamom syrup.
Equipment
- 8 inch cake tin
Ingredients
Orange, vanilla and almond cake
- 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
Orange, honey and cardamom syrup
- 50 g caster sugar
- 30 g honey
- juice of 1 orange
- 2 x cardamom pods crushed
To serve
- 1 tbsp caster sugar
Instructions
Orange, vanilla and almond cake
- Preheat your oven to 180°C (160°C fan bake). Rustically line a 20cm cake tin with baking paper. Cut a circle that is larger than the cake tin and press it into the tin, keeping the sides a little ruffled.
- Beat together the butter, sugar, vanilla and orange zest until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, then the almond flour and finally the yoghurt.
- Pour the cake batter into the cake tin and spread evenly using an offset spatula or the back of a spoon. Slice the figs in half lengthways, then press gently into the cake (I also trim the tops a little too if they are longer).
- Bake the cake for 50 minutes.
Orange, honey and cardamom syrup
- When the cake is almost finished baking, prepare the syrup. Place all the ingredients for the syrup into a small pot and over a medium heat. Cook for about 10 minutes or until the sugar has melted and the syrup is hot and bubbly.
- Once the cake comes out of the oven, pour the hot syrup through a sieve all over the surface of the cake, then allow to cool in the tin.
To finish
- Once cooled, or at least mostly cooled, sprinkle the cake with caster sugar, then serve.