Guston

Late Summer Fig Cake with Cardamom Vanilla Syrup

A moist fig cake with toasted walnuts, drizzled with aromatic cardamom-vanilla syrup

Taner Aydin
Prep
20m
Cook
45m
Steps
8
Servings
8
Difficulty
Medium
BakingDessertSweet ToothSummer#fig-cake#late-summer

Method

  1. Step 1Make the cardamom-vanilla syrup20 min

    Bring water, 50 g brown sugar, and 50 g white sugar to a boil, then remove from the heat. Add the cardamom pods, vanilla seeds, and the pod itself. Let infuse for at least 20 minutes, ideally throughout the baking time. Strain and set aside.

    Sugar50 g of 100 gBrown sugar50 g of 100 gCardamom podsVanilla beanWater
  2. Step 2Cream butter and sugars

    In a large bowl, cream together the soft butter, 50 g brown sugar, and 50 g white sugar until fluffy.

    ButterBrown sugar50 g of 100 gSugar50 g of 100 g
  3. Step 3Add eggs, yogurt, vanilla

    Add the eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla extract.

    EggYogurtVanilla extract
  4. Step 4Fold in dry ingredients

    Fold in the walnuts, then sift in flour, baking powder, and salt. Mix until just combined.

    WalnutAll-purpose flourBaking powderSalt
  5. Step 5Add figs and syrup

    Halve the figs - Gently fold them into the batter along with half of the syrup.

    Note

    Reserve 2 figs for garnish before halving

    Fig
  6. Step 6Bake the cake42m 30s

    Pour the batter into the prepared springform, smooth the top, sprinkle some brown sugar and bake for 40–45 mins at 180°C, or until a skewer inserted into the center comes out clean.

    Brown sugar
  7. Step 7Cool the cake

    Let the cake cool slightly in the tin before transferring to a rack.

  8. Step 8Serve with toppings

    Serve with a spoonful of skyr, a drizzle of the remaining syrup, and fresh fig wedges for garnish.

    SkyrFig