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Fig Cake with Orange and Brown Sugar Glaze

This fig cake with a beautiful orange flavor and topped with an orange and brown sugar glaze is going to knock your socks off! The cake looks unassuming, but just wait until you take a bite! 

fig cake on a plate

If you know me, or have followed me for some time, there’s no hiding that I dislike fresh figs. So you may be wondering about this fig cake.

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To my mother, the fact that I don’t like figs is practiaclly a cardinal sin because fresh figs are her favorite fruit. I can put them into a smoothie, and I do love orange fig jam with brie and crackers, but she still sees this as a crime, just to a lesser degree. 

fruit on a leaf
Julie’s beautiful purple figs and my green ones.

So when my friend, Julie, asked if I wanted some figs from her tree, I accepted, but wanted to try to make something different this time; something Mum may actually approve of!

fresh fig on cake

I sort of fused two of my recipes together to create this fig cake. Now, if you love figs, please feel free to add the chopped fresh figs into the cake batter as you’ll see them in the recipe, to make this a true “fig cake”.  I just made it with the figs on top because, well, you know. 😬 I think I’m probably the only food/recipe writer who will admit to something like that! At least I’m honest, and you can find out more in my kitchen basics.

slice of fig cake with cake in background

Whether you make this cake exactly as I did, or you add chopped fresh figs, or omit the glaze, it’s going to be a lovely cake! I have made the base recipe so many times; it has the most beautiful texture, and is so light, everyone will love it!

When pears are in season, try this honey pear cake, too!

Honey pear cake getting sprinkled with sugar

Just don’t skip the orange peel as it’s vital to this recipe tasting as it should. 

close up of fig cake

For those of you who have made my Sicilian whole orange cake, you’ll recognize the orange flavor from the peel, as it’s very reminiscent of this cake, but with a much lighter texture. The orange and brown sugar glaze adds a lovely caramel flavor–it’s a wonderful combination! 

Can I Bake this Fig Cake into Muffins Instead?

Yes! Make either 8 jumbo muffins or 12 regular muffins. However, you will have to cut the baking time down considerably. Check them after about 20 minutes. You can bake this cake in a loaf tin, too (baking time is the same).  Speaking of fruit muffins, please try one of my muffin recipes; they are truly one of my top recipes!

Perfect plum muffins!

basket of plum muffins with a plum nearby

Now let’s get to this fig cake recipe!

overhead photo of fig cake

Fig Cake with Orange and Brown Sugar Glaze

recipe by Christina Conte                     makes one 8″ or 9″ cake

FULL PRINTABLE RECIPE BELOW

Ingredients

  • 1/2 cup (100g) sugar
  • peel from one scrubbed, organic orange, chopped into pieces (don’t worry about how you do this as it will go into a blender) NOTE: you will need the juice from this orange for the glaze, below
  • 2 cups (275g) good quality flour (like King Arthur)
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup (100ml) light-flavored olive oil
  • 1 cup (250ml) yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
  • 3 to 4 drops of orange oil
  • (4-6 fresh figs, chopped, to add into the batter, if desired)
  • 7 or more fresh figs to decorate the top

Glaze:

  • juice of one orange
  • 1/4 cup brown sugar
  • pat of butter

Directions

Preheat the oven to 350ºF  (175ºC)

Grease and flour an 8″ to 9″ (20-23 cm) springform pan or loaf tin. You can put a liner in the bottom if you like, but it’s not necessary.

Prepare the Orange Flavored Sugar

Place the sugar and chopped orange peel into a blender or food processor and blend until the the orange peel is fine.

Prepare the Dry Ingredients

Pour the orange sugar into a large bowl and add the flour, baking powder and baking soda.

Prepare the Liquid Ingredients

In a large measuring jug, combine the eggs, oil, yogurt, (buttermilk, if using) and orange oil and whisk to combine.

egg and yogurt mixture

Make the Fig Cake Batter

Pour the yogurt mixture in the jug into the dry ingredients in the bowl.

adding liquid to dry ingredients

Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).

mixing cake batter

If you are adding the chopped fresh figs, add them now. Just don’t overstir when mixing them in. Put the mixure into the prepared pan. 

putting batter in pan

Decorate with Figs

Split the remaining figs in half and decorate as desired. I cut the center fig into 6 pieces (keeping the bottom intact) and used six other fig halves around the perimeter.

topping fig cake with figs

However, you can decorate the top as you like.

fresh figs decorating cake ready for the oven

Pop this beauty into the oven for about 50 to 55 minutes. While the cake is baking, 

Make the Orange and Brown Sugar Glaze

adding brown sugar to orange juice

Put the orange juice, butter and brown sugar into a small pot and simmer for about 7 or 8 minutes for a sticky glaze.

Glaze the Cake

Just use a tester to make sure the cake is ready before taking it out of the oven. It should come out clean when inserted into the cake.

fig cake in a pan

While the cake is still hot, pour the glaze onto the cake.

pouring glaze on fig cake

Then brush the top to distribute the glaze evenly.

glazing with a brush

Allow to cool before serving.

close up of fig cake

Which may be easier said than done!

whole fig cake

Enjoy your fig cake!

slice of fig cake with cake in background

 

slice of fig cake with cake in background

Fig Cake with Orange and Brown Sugar Glaze

Servings: 1 cake
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
A light and delicious orange and fig cake with an orange and brown sugar glaze!
4.9 from 13 votes

Ingredients

  • ½ cup sugar
  • 1 peel of an organic orange (scrubbed and cut into pieces)
  • 2 cups flour (good quality, like King Arthur)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup light olive oil
  • 1 cup yogurt
  • 3 drops orange oil (4 drops for stronger taste)
  • 5 fresh figs (chopped, to add into the batter, optional)

Decorate before baking:

  • 7 fresh figs (to decorate the top)

Glaze:

  • juice of one orange (use the same one you peeled earlier)
  • ¼ cup brown sugar
  • ½ Tbsp butter

Instructions

Fig Cake:

  • Preheat the oven to 350ºF (175ºC).
  • Grease and flour an 8" (20 cm) springform pan or loaf tin. You can put a liner in the bottom if you like, but it's not necessary.
  • Place the sugar and chopped orange peel into a blender or food processor and blend until the orange peel is fine.
  • Pour the orange sugar into a large bowl and add the flour, baking powder and baking soda.
  • In a large measuring jug, combine the eggs, oil, yogurt, (buttermilk, if using) and orange oil and whisk to combine.
  • Pour the yogurt mixture in the jug into the dry ingredients in the bowl.
  • Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
  • If you are adding the chopped fresh figs, add them now. Just don't overstir the batter. Pour the batter into the prepared pan. 
  • Split the remaining figs in half and decorate as desired. I cut the center fig into 6 pieces (keeping the bottom intact) and used six other fig halves around the perimeter. However, you can decorate the top as you like.
  • Pop this beauty into the oven for about 50 to 55 minutes. While the cake is baking, 

Orange and Brown Sugar Glaze:

  • Put the orange juice, butter and brown sugar into a small pot and simmer for about 7 or 8 minutes for a sticky glaze.
  • Just use a tester to make sure the cake is ready before taking it out of the oven. It should come out clean when inserted into the cake.
  • While the cake is still hot, pour the glaze onto the cake. Then brush the top to distribute the glaze evenly.
  • Allow to cool before serving.

Notes

  • Use organic, quality ingredients for best results.
  • You can omit figs from the batter if you prefer.

Nutrition

Serving: 1 whole cake | Calories: 3300kcal | Carbohydrates: 486g | Protein: 52g | Fat: 136g | Saturated Fat: 28g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 87g | Trans Fat: 0.3g | Cholesterol: 419mg | Sodium: 1726mg | Potassium: 2454mg | Fiber: 26g | Sugar: 271g | Vitamin A: 2037IU | Vitamin C: 73mg | Calcium: 1148mg | Iron: 18mg

 

My friend, Cynthia, has a grain free fig and walnut tart recipe.

What a Girl Eats' Fig and Walnut Tart

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.93 from 13 votes (13 ratings without comment)

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20 Comments

  1. Hiya, how much is a “pat” of butter? Quick google suggests about half a tablespoon but would be good to get that confirmed

  2. This looks SO beautiful Christina. Thank you for sharing. Do you know what I could use to replace the eggs? I want to make this for my Mum’s birthday but she doesn’t eat eggs!

    Many thanks. Monica

    1. Hi Mary, I’ve frozen other version of this cake and it does freeze nicely. Just not sure if the figs will be as nice after freezing, but if that’s not an issue, yes, give it a go! :)

  3. i really understand your dislike of fresh figs – i don’t like ’em fresh or dried. I just can’t understand why people like the squishy stuff – bleeuurrghhhh… sorry that sounds rude about your recipe.:) It looks very pretty and you can probably use other fruit ???

  4. I still can’t get over that you don’t like fresh figs! I am with your mother on this one – I adore them! And you have made a beautiful cake that bridges the gap! Just stunning!

  5. This cake is so creatively stunning. I love your artistry!
    I have made your other cake recipes, so I know this one will be a winner too.

    Now…if only my neighbors would grow figs. LOL

  6. Christina, this is SO beautiful. I would love a slice right now with my morning (ice today!) coffee. Whether you love them or not, the figs sure are stunning on top of that cake. My dad has a fig tree in his yard and we’re always looking for new ways to use them. There are more than enough for the whole neighborhood. :-) ~Valentina