There’s something bittersweet about the end of fig season. Every year, I find myself wanting to savor these beautiful little fruits just a little longer, and this cake is one of my favorite ways to do it. Tender, buttery, and delicately fragrant with vanilla and cardamom, it’s filled with juicy fresh figs and toasted walnuts for the most beautiful combination of flavors and textures.
The Greek yogurt gives the cake a lovely moist crumb, while the warm vanilla cardamom syrup adds a subtle sweetness and a hint of spice that makes every bite feel extra special. And when you serve it slightly warm with a scoop of vanilla ice cream and an extra drizzle of syrup? Pure bliss!
I hope you get to make this cake while fresh figs are still in season and enjoy it as much as I do. A little slice of the season, baked with love.
Ingredients
Vanilla Cardamom Syrup
- 50 g granulated sugar
- 50 g brown sugar
- 100 g water
- 3 cardamom pods, lightly crushed
- 1 vanilla bean, split and scraped, or vanilla extract to taste
Fig Cake
- 180 g unsalted butter, at room temperature
- 50 g granulated sugar
- 50 g brown sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla paste or vanilla extract
- 220 g Greek yogurt
- A pinch of salt
- 240 g all-purpose flour, sifted
- 2 tsp baking powder
- 2 tsp prepared vanilla cardamom syrup
- Crushed toasted walnuts, to taste
- 8 large fresh figs, sliced
For Serving
- Vanilla ice cream
- Extra vanilla cardamom syrup
- Additional toasted walnuts, if desired
Instructions
1. Prepare the vanilla cardamom syrup
In a small saucepan, combine the granulated sugar, brown sugar, water, crushed cardamom pods, and vanilla bean with its seeds. Bring to a gentle boil, stirring until the sugars dissolve. Let simmer for another 2–3 minutes.
Remove from the heat and allow the syrup to cool and the flavors to infuse. If using vanilla extract instead of a vanilla bean, stir it in after removing the syrup from the heat. Strain out the cardamom pods before using, if desired.
2. Prepare the cake pan
Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan with butter and line the bottom with parchment paper.
3. Cream the butter and sugar
In a large mixing bowl, beat the room-temperature butter, granulated sugar, and brown sugar until light, smooth, and creamy. This step helps create a tender cake with a beautiful texture.
4. Add the eggs
Add the eggs one at a time, beating well after each addition until incorporated. The mixture may look slightly curdled at this stage, but don’t worry; it will come together as you add the remaining ingredients.
5. Add the wet ingredients
Mix in the vanilla paste or extract, Greek yogurt, and a pinch of salt. Beat until combined and smooth.
6. Incorporate the dry ingredients
Add the sifted flour and baking powder. Mix on low speed just until the flour disappears and the batter comes together. Avoid overmixing to keep the cake tender.
7. Fold in the figs and walnuts
Gently fold in the 2 teaspoons of cooled vanilla cardamom syrup, crushed toasted walnuts, and half of the sliced figs (about 4 figs).
Pour the batter into the prepared springform pan and smooth the top. Arrange the remaining sliced figs over the surface, gently pressing them into the batter. Sprinkle with a few extra walnuts if desired.
8. Bake the cake
Bake on the middle rack for 50–60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the remainder of the baking time.
9. Cool and serve
Allow the cake to rest in the pan for 5–10 minutes before carefully releasing the springform sides and transferring it to a serving plate.
Serve slightly warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle of the vanilla cardamom syrup. Finish with a scattering of toasted walnuts for a little extra crunch.
Notes & Tips
Don’t rush the syrup! Giving the cardamom and vanilla a little time to infuse makes all the difference. The syrup is also wonderful drizzled over individual slices just before serving, especially when the cake is paired with cold, creamy vanilla ice cream.