This delightful Fig and Orange Blossom Cake blends the natural sweetness of figs with the delicate floral aroma of orange blossom water. Moist, tender, and rich in Mediterranean-inspired flavor, this cake makes an elegant dessert for afternoon tea or special gatherings.
Why You’ll Love This Recipe
You’ll love this recipe for its perfect balance of fruity and floral flavors. The figs add natural sweetness and texture, while orange blossom water gives a subtle fragrance that elevates the cake. It’s easy to make, requires no fancy equipment, and turns out beautifully moist every time. The combination of figs, citrus, and nuts makes it both comforting and sophisticated—ideal for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup unsalted butter, softened (1 stick)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, room temperature
2 tablespoons orange blossom water
1 teaspoon finely grated orange zest
1 cup dried figs, stems removed and chopped
½ cup chopped walnuts
Directions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange blossom water, and orange zest.
Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
Gently fold in chopped figs and walnuts using a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then, release the springform and transfer the cake to a wire rack to cool completely before slicing.
For extra moisture, soak the chopped figs in 2 tablespoons of warm orange juice for 10 minutes before adding them to the batter.
Swap walnuts for pecans or almonds for a different nutty flavor.
Add ½ teaspoon ground cinnamon and a pinch of cardamom for a lightly spiced version.
For a citrus boost, drizzle the cooled cake with a simple glaze made from powdered sugar and fresh orange juice.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To serve warm, microwave individual slices for 10–15 seconds. You can also freeze the cake—wrap slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight at room temperature before serving.
FAQs
1. Can I use fresh figs instead of dried figs?
Yes, but reduce the milk slightly, as fresh figs add extra moisture.
2. What can I substitute for orange blossom water?
You can use rose water for a floral twist or orange extract for a stronger citrus note.
3. Can I make this cake dairy-free?
Yes, replace butter with plant-based margarine and use almond or oat milk instead of whole milk.
4. How do I know when the cake is fully baked?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.
5. Can I use whole wheat flour?
Yes, but the cake will be denser. Try using half whole wheat and half all-purpose flour for balance.
6. What type of figs work best?
Dried mission or Turkish figs are ideal for their sweetness and chewy texture.
7. Can I omit the nuts?
Absolutely. The cake will still be flavorful without walnuts.
8. How can I prevent the figs from sinking to the bottom?
Lightly toss the chopped figs in a tablespoon of flour before folding them into the batter.
9. Can I make this recipe into cupcakes?
Yes, divide the batter into lined muffin tins and bake for 18–20 minutes at 350°F.
10. How should I serve this cake?
It’s delicious on its own or paired with a dollop of whipped cream, mascarpone, or a drizzle of honey.
Conclusion
The Fig and Orange Blossom Cake is a charming blend of sweet fruit, delicate floral notes, and a tender crumb that melts in your mouth. Perfect for both everyday indulgence and special occasions, it’s a simple yet elegant dessert that celebrates the natural beauty of Mediterranean flavors.
A tender and aromatic cake infused with orange blossom water, studded with chopped dried figs and crunchy walnuts. This Mediterranean-inspired dessert is perfect for tea time or special occasions.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup unsalted butter, softened (1 stick)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, room temperature
2 tablespoons orange blossom water
1 teaspoon finely grated orange zest
1 cup dried figs, stems removed and chopped
½ cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange blossom water, and orange zest.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Fold in chopped figs and walnuts with a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes. Release the springform and transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, soak chopped figs in warm orange juice before adding to batter.
Lightly coat figs in flour to prevent sinking.
Try drizzling with a simple orange glaze for extra citrus flavor.
