Orange Blossom Cake with Figs


I shared an image of this cake on IG not too long ago and I was so happy to see that so many people where just as excited about fig season as I was. Fig season doesn’t last too long, so I wanted to share this recipe before their time is up.

This yogurt cake has been a staple recipe of mine for so long. Not only is it easy to make, but the recipe is very flexible. For this particular version I kept it simple and added orange blossom extract, which adds the most intoxicating aroma. I made a simple, tangy crème fraîche frosting, which really lets the orange blossom shine. Fresh figs and chopped pistachios are the final touch, which in my opinion really bring all these flavors together in the most pleasant way.

I hope that you get a chance to make this cake because it is just too easy not to. If not, I hope at the very least that this cake can be a source of inspiration for your next fig-focused dessert.




Orange Blossom and Fig Cake

2 cups all purpose flour

1 ¾ tsp baking powder

¼ tsp baking soda

½ tsp sea salt

¾ cup granulated sugar

1 1/4 tsp orange blossom extract

2 large eggs

¾ cup plain yogurt

⅓ cup coconut oil or vegetable oil

For garnish: sliced figs and chopped pistachios

Equipment: 8x2 inch cake pan, parchment paper

Crème Fraîche Frosting

3 ounces unsalted butter, room temp

4 ounces crème fraîche, room temp

2-21/2 cups powdered sugar

pinch sea salt

Equipment: standing mixer fitter with whisk attachment


Heat oven to 350°F. Lightly grease the cake pan a line with a piece of parchment paper.

In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add the sugar and oil to a medium bowl and whisk together. Then whisk in the eggs, yogurt, and extract until smooth. Fold the wet ingredients into the dry until just combined. Pour the batter into the prepared cake pan and place in the oven.

Bake the cake for 35 minutes, or until a cake tester inserted into the center comes out clean. Let cake cool for 15 minutes before gently removing from pan. All the cake to cool fully before frosting.

For the frosting, add the butter and the crème fraîche to the bowl of a standing mixer fitted with a whisk attachment and beat on medium speed until smooth and creamy. The liquid might separate from the crème fraîche, but just continue beating until it becomes smooth and creamy—about 3 minutes or so.

Stop the mixer and add a pinch of sea salt, and 1 cup of the powdered sugar. Starting on low, slowly increase the speed to medium-high and beat everything together for about 45 seconds, or until well combined. Scrape down the sides of the bowl as needed.

With the mixer on low, add the second cup of powdered sugar in small increments until all of it has been added. Taste the frosting and add the remaining 1/2 cup of powdered sugar if a sweeter frosting is desired. Scrape down the side of the bowl, then beat on medium-high speed until the frosting is light and fluffy. If the frosting seems to separate at all, simply continue beating until smooth.

Once the cake has cooled, top with frosting, sliced figs, and chopped pistachios.