Are you searching for a moist and fragrant dessert? Your answer is the almond fig orange blossom cake! It combines nutty almond, sweet fig, and delicate orange blossom water for a delightful flavor.
It’s a perfect dessert for any occasion, from a casual get-together to a special celebration. Whether you’re an experienced baker or a novice in the kitchen, this cake is easy to make and sure to impress. Check out the following recipes for inspiration and get ready to indulge in a delicious treat!
Key Almond Fig Orange Blossom Cake Ingredients & Why
Enhances cake with nutty flavor and moisture, gluten-free.
Orange Blossom Water
Infuses floral essence from bitter orange blossoms, popular in Mediterranean cuisine.
Provides citrusy kick, rich in essential oils for flavor.
Bind and enrich the cake, adding moisture and structure.
Sweetens and tenderizes, while browning during baking.
Healthier than butter, imparts fruity notes, keeps cake moist.
Adds sweet, chewy texture, packed with fiber and vitamins.
How Do You Make The Best Almond Fig Orange Blossom Cake?
- Achieve a perfect fig and brown sugar base by buttering an 8-inch round cake pan and placing a parchment round at the bottom.
- Mix melted butter, brown sugar, and salt. Pour over parchment-lined cake pan and evenly spread with an offset spatula.
- Cut figs in half and place them, cut-side-down, on the buttery brown sugar.
- Ready to bake? Preheat your oven to 350°F in convection mode (177°C).
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Combine eggs and butter, then add sugar, yogurt, and orange blossom water. Beat until thoroughly mixed.
- Pour the wet mix over the dry, stir until just combined—tiny lumps are okay. Avoid over-mixing.
- Pour batter over figs, level with spatula, bake for 30 minutes. Check doneness with a clean toothpick in the center.
- Cool the cake in the pan for 5-10 minutes. Gently loosen it by tracing the edge with a butter knife. Invert a plate or cake stand over the cake, wearing oven mitts for a good grip. With your thumbs under the cake pan, rotate and shake swiftly to release the cake. Then, remove the pan, slice, and serve.
Pro Tips For Making Almond Fig Orange Blossom Cake Recipe
- To release orange zest’s oil, simply massage it into the sugar.
- Create almond flour by finely grinding whole, slivered, or sliced almonds with regular flour.
- In a large bowl, whisk together almond milk, sugar, olive oil, orange juice, zest, orange blossom water, and vanilla bean.
- For a lightly sweetened cake, blend spelt and almond flours with organic cane sugar, honey, cinnamon, and cardamom.
- Bake the cake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
How to Store Almond Fig Orange Blossom Cake
- Keep the cake fresh in an airtight container.
- For short-term storage (2-3 days), keep it at room temperature in a sealed container.
- Extend freshness in the fridge (3-4 days).
- Store up to 4-5 days in a cool place in an airtight container.
- Freeze once cooled, wrap tightly, and place in an airtight container or freezer bag for up to 3 months.
Can You Freeze Almond Fig Orange Blossom Cake?
Based on search results, freezing an almond fig orange blossom cake is possible. To do so, follow these steps: allow the cake to cool completely, then wrap it individually in plastic wrap and aluminum foil. It can be frozen for up to two weeks. However, be cautious with upside-down almond fig cakes, as they may not freeze well. Always refer to the recipe for specific freezing guidance.
Frequently Asked Questions About Almond Fig Orange Blossom Cake
What is almond fig orange blossom cake?
Delight in our almond fig orange blossom cake, a moist, fragrant creation featuring almond flour, figs, orange zest, and orange blossom syrup, harmoniously blending the essence of orange blossom with the richness of almonds.
What are the ingredients of almond fig orange blossom cake?
Enjoy a slice of almond fig orange blossom cake, made simply with almond flour, figs, orange zest, juice, sugar, eggs, oil, baking powder, and a touch of orange blossom water syrup.
Can almond fig orange blossom cake be made ahead of time?
Make your almond fig orange blossom cake ahead of time for convenience. Store it in an airtight container at room temperature for 3 days or in the fridge for a week.
What can be served with almond fig orange blossom cake?
Almond fig orange blossom cake pairs perfectly with whipped cream, fresh fruit, or a cup of tea or coffee.
Almond Fig Orange Blossom Cake Recipe
For the fig and brown sugar bottom:
- Butter for greasing the pan
- 57 g melted butter (half a stick/4 tablespoons)
- 100 g light brown sugar (1/2 cup)
- 1/8 teaspoon salt
- 300g small fresh figs (about 10–11 oz)*
for the orange blossom yogurt cake:
- 200g flour (about 1 1/2 cups)
- 5g baking powder (1 1/4 teaspoon)
- 1.5g baking soda (1/4 teaspoon)
- 3g salt (1/2 teaspoon)
- 2 large room temperature eggs (110g)
- 55g melted and cooled butter (half a stick/4 tablespoons)
- 150g granulated sugar (3/4 cup)
- 170g plain yogurt (3/4 cup)
- 15g orange blossom water (1 tablespoon)
- For the fig and brown sugar base preparation, start by greasing an 8-inch round cake pan, then add a parchment round to the bottom.
- Blend melted butter, brown sugar, and salt, then drizzle it over the parchment-lined cake pan. Ensure even coverage using an offset spatula.
- Slice the figs in half, then arrange them with the cut side down on the buttery brown sugar.
- To prepare the cake, start by preheating the oven to 350°F using convection (177°C).
- In a mixing bowl, blend together flour, baking powder, baking soda, and salt.
- Blend eggs and butter thoroughly. Next, incorporate sugar, yogurt, and orange blossom water, and continue beating until well combined.
- Combine the wet with the dry, stirring until just combined; expect slight lumps—it's normal. Avoid over-mixing.
- Gently pour the batter over the figs, using a spatula to even out the top surface. Bake for approximately 30 minutes. It's ready when a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 5-10 minutes in the pan. Then, gently trace around the edge with a butter knife to loosen it. Invert a plate or cake stand over the cake, wearing oven mitts. Hold both the plate and the cake, thumbs under the pan, and swiftly rotate and shake to release the cake. Remove the pan, slice, and serve.