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MOIST FIG, CARDAMOM & HONEY CAKE

Jules Cavanagh
A home comfort rustic fig, cardamom and honey cake that's light and fluffy.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Sweet Baking
Cuisine New Zealand

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

If you're serving this cake for dessert try it with French vanilla ice cream.
I think it would be super delicious with chopped pistachio nuts sprinkled over the figs just before baking.
Keyword Cake, Cardamom, Figs, Honey