Fig Cake with Orange and Brown Sugar Glaze

slice of fig cake with cake in background

Fig Cake with Orange and Brown Sugar Glaze

Course Cakes & Pies

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings cake

Calories 3300

Author Christina Conte

A light and delicious orange and fig cake with an orange and brown sugar glaze!

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

US Customary - Metric

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

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