When Figs are in season, we make cake! This Fig, Cardamom and Honey Cake is a homely rustic cake that is light and fluffy with a crunchy sugary fig top. We are blessed to have a fig tree so whenever they start to ripen making this Fig, Cardamom and Honey Cake is the first thing I do!
It is a really lovely, easy cake to make without much fuss, there’s no need to make an icing, the honey drizzle adds an element of sweetness and I love it paired with an unsweetened Greek yoghurt. This Fig, cardamom and honey cake is the perfect cake for serving guests and would be really lovely for Mother’s Day!
This cake is a moist, tender cake infused with the warm, aromatic spice of cardamom, studded with sweet figs, and drizzled with golden honey, It is best served warm with a side of Greek yoghurt but it is still equally delicious served at room temperature with coffee.
I recently made this cake for my Mum’s Birthday but I made it Gluten-Free by swapping out the plain flour for Edmonds Gluten Free Plain Flour and it worked so well!
Check out my other sweet recipes here. Try my Fig, Cardamom & Honey Cake recipe and let me know in the comments below what you think! Share your photos by tagging us on social media @its.a.dish to show off your delicious cake! If you enjoyed this recipe, make sure to subscribe to the It’s a Dish email newsletter to be notified about all the new delicious recipes and baking inspiration that I share.
MOIST FIG, CARDAMOM & HONEY CAKE
Equipment
- 1 8 inch/20cm round cake tin
Ingredients
- 130 grams of butter softened
- 160 grams white sugar
- 3 tablespoons honey
- 2 free-range eggs
- 1 teaspoon vanilla extract
- 250 grams natural unsweetened yoghurt
- 240 grams plain flour
- 10 grams baking powder
- 2 ½ teaspoons cardamom
- 6-8 fresh figs peeled and halved
- 2 tablespoons brown or raw sugar
- 1 teaspoon cardamom
- To Serve
- 3 tablespoons honey hot
- Natural yoghurt
Instructions
- Preheat the oven on bake to 180 degrees, spray and line an 8 inch/20cm round cake tin.
- Place the butter in a cake mixer or bowl and beat with an electric beater until creamy.
- Gradually add in sugar while beating, then add the first serving of honey and continue beating until light and white (creamed).
- Add in eggs and vanilla, beating until it has a whipped texture.
- Sift in the flour, baking powder and cardamom then gently stir through the yoghurt.
- Spoon mixture into a 20cm round lined cake tin and gently press fig halves cut side up on top of the cake mixture.
- Sprinkle with raw sugar and a second serving of cardamom.
- Bake 180ºc for 55-60 minutes.
- Remove from the oven and cool on a baking rack.
- Drizzle with hot honey once cooled, and serve with natural yoghurt!
Notes
[…] Fig, Cardamom & Honey cake, for my Mum’s birthday lunch – find the recipe here. […]