Fig Cake with Orange and Brown Sugar Glaze
A light and delicious orange and fig cake with an orange and brown sugar glaze!
Ingredients
- ½ cup sugar
- 1 orange peel from one 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 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:
- 3 oz orange juice (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
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